Strictly Caribbean Green Seasoning Food

JAMAICAN GREEN SEASONING

Jamaican Green Seasoning image

It's easy to make this delicious and versatile green seasoning!

Provided by Bintu Hardy

Number Of Ingredients 12

Ingredients

1 1/2 cups (40g) chopped cilantro
1/2 cup (25g) chopped chives
1 cup (25g) roughly chopped parsley
4 green onions (scallions)
4 tablespoons chopped onion
6 sprigs of fresh thyme
3-4 tablespoons lemon juice (or even more to taste)
1 teaspoon minced ginger
1 teaspoon minced garlic
salt (to taste)
chili (to taste)
water (if needed, about 1/3 -1/2 cup)

Steps:

Add all the ingredients, minus the water, to a food processor and pulse into a paste.
Adjust seasoning as needed and decant into a clean jar.
Note: this method gives a bit of a coarse texture.
Add all the ingredients to a blender and then blend into a smooth paste.
Adjust seasoning as needed and decant into a clean jar.

Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TRINIDAD GREEN SEASONING

Trinidad Green Seasoning image

This is a seasoning made from fresh herbs & vegetables. It is used to coat and soak into all meats--found in all homes throughout the Caribbean. It varies slightly from island to island. Can be kept in the fridge for up to 2 weeks ( if it lasts that long).

Provided by jenny butt

Categories < 30 Mins

Time 20m

Yield 1 2 cup jar, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup vinegar
1 large white onion
6 garlic cloves (more or less to taste )
1 bunch spring onion (including green tops )
1 bunch thyme (soft stemmed if possible)
1 bunch chives
1 bunch coriander (cilantro, shadow bennet optional )
1/2 bunch flat leaf parsley (optional)
1/4 cup Worcestershire sauce
3 sprigs sage (leaves only )

Steps:

Peel and rough cut onion.
Peel and rough cut spring onions , including green tops.
Peel garlic.
Rough cut chives, coriander, and parsley,
Rough cut thyme if soft stemmed -- if hard, woody stemmed, take all leaves off, throw out stems.
Put all ingredients into a food processor/blender; puree.
Mixture should be fairly thick consistency. Add slightly more vinegar if needed.
Pour into sterilised glass jar and refrigerate.
use on meats to season -- leave for minimum of 2 hours, overnight better.

Nutrition Facts : Calories 44.7, Fat 0.1, Sodium 171.5, Carbohydrate 8.7, Fiber 0.6, Sugar 3.4, Protein 0.6

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