Looking to add that extra kick to your meals? Want to give your meat a fresh juicy flavour? Or just wanting to try something new? You have got to try this green seasoning. You can use it to flavour virtually anything: chicken, ribs, roast, sauces, salsas, etc.
I love using it as a marinade to meat. It's great on chicken (preferably under the skin, if applicable) and great on ribs as well. I used to only use dry rubs or straight BBQ sauce, which are great too, but I love the fresh taste of all the herbs and the added moisture. I'll still add the sauce but I make sure that the green seasoning has some time on the meat first.
This recipe calls for pimento peppers, which you can find at a Caribbean store. If you can't find pimento peppers you can substitute with banana peppers, or your favourite pepper. You can adjust to your spice tolerance but I find that the 'hotness' is mellowed out during cooking.
what you need
1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head of garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
3/4 cup fresh parsley
1/4 cup of water
pinch of salt (optional)
1 onion, or 2-3 shallots (optional)
2 pimento peppers (or 1 banana pepper)
*note: all measurements are rough estimates I may add more/less depending on how I like the taste
Put everything in a food processor/blender and blend well. You may need to mix in batches depending on the size of your appliance. I found that a 3-cup food processor does fine, so does a nutribullet cup.
You'll want to form a nice bright green, slightly runny (but still thick) paste. The colour may darken over time but that's normal.
You can keep the mixture in an air-tight container in the fridge for a couple months.
If you'd like to keep it longer I recommend freezing. Pour the mixture into ice cube trays and freeze overnight. Once fully frozen you can pop them out and store them in a freezer bag. I prefer freezing in an ice cube tray because its easier to control your portion sizes.
This recipe was adapted from: caribbeanpot.com's green seasoning