Nardias Trini Green Seasoning Recipes

GREEN SEASONING

Steps:

• Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme.
• Add some of the ingredients, 1/2 cup of water and about 1/4 cup of vinegar in the blender.
• Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.
• Blend until smooth. Strain the green seasoning mixture and collect the liquid below. The liquid will be reused to blend the other batches of ingredients.
• Collect the strained mixture in a separate bowl.
• When all the ingredients have been blended pour everything, liquid also, into a bowl and add salt to taste. Store in containers and refrigerate.

NARDIA'S TRINI GREEN SEASONING

Steps:

• Put the chopped celery, onion, bell pepper, ginger, garlic cloves, lime juice, and 1/8 cup of white vinegar in a blender and blend until smooth. Add the cilantro and all other ingredients. Blend, adding more vinegar as needed to loosen the sauce. Taste for seasoning. TIP: You don't have to go for the whole Scotch bonnet or habanero pepper. If you prefer steam not to come out of your ears, just add the pepper by quarters until you reach your level of spice. But if you do decide to go for it, use the whole pepper, including the seeds.
• Serve as a condiment or sauce, or use as a marinade for meat or seafood.

TRINIDADIAN GREEN SEASONING RECIPE

Steps:

• Process all the ingredients in a food processor until the mixture forms a thick paste. (Alternatively, process in a blender with 2 Tbsp. vinegar.)
• Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.

TRINIDAD GREEN SEASONING

Steps:

• Wash and roughly chop all ingredients.
• Place all ingredients in a blender or food processor and puree. You may need to add a tiny amount of water if using a blender.
• Place in a glass jar with a tight-fitting lid and store in the refrigerator.
• Will keep for 1 to 2 weeks.