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Prep time
20 minutes
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Makes
10
Author Notes
In Trinidad and #Tobago, this green seasoning Marinade is used daily and is to Trini people what #Mirepoix is to New Orleans Cuisine. It is used to season/Flavor every type of protein including #Meat, #Fish #Poultry #Game and even #Veggie dishes and fruit salads (what we call #Chow) #Appetizers and #Drinks. It can be made ahead in bulk and stored in the fridge for daily use. You can easily multiply the quantities below for catering or commercial use. Most protein is best marinated overnight in the fridge. But you can also pack a punch into any dish by adding a Little while cooking. below I talk about how much you use. Generally speaking use 1 tablespoon per pound of food, protein or veg. This is my recipe for green seasoning, there are many any other version of Trinidad green seasoning, most families have their own recipe, I many people who also add fresh #Podina (#Cuban #Oregano). I guarantee any dish you make with this will be loved by all. this green seasoning is almost as good as putting #Love into your recipes! —@darrel3000
Ingredients
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1 bunch
1" thick-at the stem- bunch Shado Beni (Culantro), can be found in most #Mexican and #Caribbean groceries, see my photos its the long leafed herb pictured.
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1 bunch
1" thick-at the stem- bunch of Cilantro
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1/2 bunch
1/2" thick-at the stem- bunch of Parsley.
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1 cup
peeled fresh garlic
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1/2
Scotch Bonnet or #Habenero #fresh Pepper for mild heat, you may use the whole pepper for medium heat.
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1 cup
Lime juice
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1/2 cup
Water
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1/4 cup
White vinegar
Directions
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Begin by making the brine, combine lime juice, water and vinegar. Add half this mix in your blender, add more as you go to help the blender, then rough chop the herbs for your blender, add all ingredients to the blender, using the "chop setting" let the blender run for 3 minutes, then switch to the "grind" setting and run for 5 minutes. that's it you're done!
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when using the this green seasoning for meat and poultry add 1 tablespoon per pound of meat (about 5 tbsp for a whole chicken). for veggies use about 1 teaspoon per pound of Fish and veggies and 1/2 teaspoon per pound of fruit, just dice your fruits add a little salt if you like and the green seasoning and see people's heart warm upon tasting! its especially good with appetizers and raw protein, #Oysters, #Sushi, #Carpaccio.
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