Super #Marinade = #Trinidad Green #Seasoning

By darrel3000
August 20, 2018
1 Comment


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

Makes: 10
Prep time: 20 min
Cook time: 8 min

Ingredients

  • 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.
  • 1 bunch 1" thick-at the stem- bunch of Cilantro
  • 1/2 bunch 1/2" thick-at the stem- bunch of Parsley.
  • 1 cup peeled fresh garlic
  • 1/2 Scotch Bonnet or #Habenero #fresh Pepper for mild heat, you may use the whole pepper for medium heat.
  • 1 Lime, juice from one #Lime
  • 1/2 cup Water

Directions

  1. rough chop the herbs for your food processor, add all ingredients to the food processor (yes you may use the blender for a finer finish), using the "chop setting" let the processor run for 3 minutes, then switch to the "grind" setting and run for 5 minutes. that's it you're done!
  2. 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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1 Comment

Author Comment
darrel3000 August 20, 2018
such an all purpose recipe, add a big punch to 80% of your dishes