Description
Easy Caribbean green seasoning recipe, perfect for marinading fish,poultry, meat and vegetables. Also a great addition to soups, stews, curries and slow cooking casseroles
Ingredients
Scale
Caribbean Green Seasoning Ingredients
- Parsley – 2 x large handfuls
- Fresh coriander (cilantro, shado beni) – 2 x large handfuls
- Fresh thyme – 2 x large handfuls
- Spring onions – 3 x stalks chopped
- Red onion – 1 x small onion chopped
- Red bell pepper – x 1 chopped
- Fresh garlic cloves – x 9 whole peeled cloves
- Fresh ginger- 40g of peeled ginger chopped
- Celery 2 x large celery stalks
- Cold water – 200ml
- Vegetable oil – 50 ml
- Salt – 1 x teaspoon (optional)
Instructions
- Prepare your ingredients.
- Add your chopped Spring Onions, Red Onion, Red bell pepper, Garlic, Ginger and Celery into a food processor.
- Pulse every couple of second until the mixture is roughly blended
- Pour half of the cold water, using a jug, into the food processor. This will help the mixture form a finer paste.
- Stop the processor, use a spatula or spoon to scrape any of the blended mixture on the sides of the processor bowl.
- Add the fresh parsley, fresh thyme, coriander and remaining cold water into the food processor. Blend until smooth, you may need to do this in batches.
- Whilst the processor is still blending, pour in the vegetable oil slowly to help the marinade emulsify.
- Add the Caribbean Green Seasoning to an airtight jar.
Notes
*Recipe Notes
- The green seasoning can last in the fridge for up to 1-2 weeks. Do not store in the cupboard at an ambient temperature as this marinade is fresh.
- Airtight jars are the best way preserve the green seasoning in the fridge, keeping the taste fresh for longer.
- You can also freeze the green seasoning; I sometimes add to an ice cube tray or small plastic containers or freezer friendly food bags.
- If your mixture is too thick whilst blending due to the strength or size of your food processor, add the ingredients in small batches then finally combine
- Prep Time: 5
- Cook Time: 5
- Category: Sauces
- Method: Food Processing
- Cuisine: Caribbean
Keywords: Caribbean, green, seasoning