2000s Recipes + Menus

Trinidadian Green Seasoning

Makes about 2 1/2 cups
  • Active time:30 min
  • Start to finish:30 min
August 2008
Trinidad-born Beverly Williams, a regular at Tim Stark’s stall at the Union Square Greenmarket, uses sweet Grenada peppers for the base of her green seasoning. With regard to the heat level, keep in mind that one habanero goes a long way. (If using a chocolate habanero, you may want to limit it to half a pepper.) Regular cilantro can be substituted for recao (otherwise known as culantro or Shadow bennic), a broad-leafed plant with a slightly stronger flavor than its more common relative.
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1 cup chopped scallions (1 bunch)
  • 1 cup coarsely chopped fresh recao (also called culantro and Shadow bennic) or regular cilantro, including stems
  • 1 cup coarsely chopped flat-leaf parsley, including stems
  • 1/2 cup chopped celery
  • 1/2 cup coarsely chopped fresh Grenada peppers or ají dulce chiles (6 to 9), including seeds
  • 1 fresh habanero chile, coarsely chopped, including seeds, or to taste
  • 6 garlic cloves, coarsley chopped
  • 1 tablespoon finely chopped peeled ginger
  • 1 tablespoon chopped thyme
  • Blend all ingredients with 1 tsp salt (or to taste) in a blender until smooth, 1 to 2 minutes.
Cooks' Note: Green seasoning keeps, covered and chilled, 1 month.
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