Green Seasoning (Trinidad)

Green seasoning or seasonin’ is a blend of herbs and other aromatics and a quintessential element of Caribbean cooking. They use green seasoning as a marinade for meats, seafood, stews, curries and put "pot-spoonfuls" into soups and one-pot rice dishes to enhance the flavour. Not only does it enhance flavour, but it's also loaded with nutrients! It is to Trinidad what pesto is to Italians and Sofrito and Recaito is to other parts of the Caribbean.

4 scallions (aka green onions, also called "chives" in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro (aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (I double this amount when using "optional" ingredients below)
1 large onion, peeled and chopped

Optional:
1 stalk celery
6 pimento peppers, stemmed
½ red sweet pepper, seeded
½ green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste

Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using.

Place all ingredients in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.

Place in a glass jar, close tightly and store in the refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month).

Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.