Trinidadian Green Seasoning

1 Review

This blend of fresh herbs and aromatics is certainly spicy, but well-balanced by cooling celery and cilantro. Be sure to wear gloves while seeding and removing the ribs from the Scotch bonnet peppers, as their capsaicin sticks to the skin and can sting. Try this spicy seasoning in chef Kwame Onwuachi's Spicy Cumin-Braised Pork.

By
Kwame Onwuachi
Chef Kwame Onwuachi
Kwame Onwuachi

Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Trinidadian Green Seasoning
Photo: Greg DuPree
Total Time:
10 mins
Yield:
Makes 1 1/2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 cups loosely packed fresh cilantro leaves and tender stems

  • 3/4 cup chopped yellow onion

  • 1/2 cup chopped celery

  • 1/2 cup chopped Scotch bonnet chiles, seeds and ribs removed

  • 1/2 cup canola oil

  • 2 tablespoons plus 2 teaspoons fresh thyme leaves

  • 2 tablespoons grated peeled fresh ginger

  • 1 1/2 tablespoons grated garlic

Directions

  1. Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.

Make Ahead

Seasoning mixture may be stored in an airtight container in refrigerator up to 2 weeks.

Originally appeared: July 2019

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