Seasoning Essentials

As promised here are the recipes for Green Seasoning and Pepper Sauce.

So you may be asking, what are these things?? and why should I try them??

Green Seasoning is best described as a wet rub used for seasoning poultry and seafood as well as in rices and stews. Its very closely related to Sofrito, as it a common seasoning base for most dishes.

Pepper sauce, is well exactly that a sauce made from peppers, hot peppers. It is NOT hot sauce!! Also NOT Jerk seasoning!!

Of course, you can always purchase of these in the stores (only stores that sell Caribbean food).

Brands that i look for:

Chief- Green Seasonings

Matouks - Green Seasonings, Calypso Sauce (pepper sauce)

Maraval Harvest Pepper Sauce- check it out on Facebook and Twitter. This is a family company, everything is made by my Uncle Don Procope. Its the real deal and amazing!!

Email orders/inquiries- maravalharvest@gmail.com

There are many variations on recipes for both green seasoning and pepper sauce, every Trini household does thier's slightly different. The recipes i will share with you are from my mother, this is what i make in my home as well.

Green Seasonings

• 1 bunch Celery
• 3 Onions (medium)
• 2 bunches Scallion
• 3 heads of Garlic
• ½ bundle Shado Beni* (Culantro), can substitute cilantro
• 3 aji dulce or pimento seasoning peppers
• ½ C White Vinegar

*optional

Peel the garlic and chop the cloves

Take the stems off the peppers

Chop celery, onion, scallion and shado beni

Put all ingredients in large bowl

Combine all ingredients in small amounts half the white vinegar in blender or food processor.

Keep adding in the rest of the chopped ingredients and liquid as needed until you reach a smooth consistency.

Blend until smooth (no larger piece)

This will yield about a 36oz bottle. Keep refrigerated.

Pepper Sauce

• 1 Christophine or chayote*, peeled and thinly sliced.

• Combine with ¼ C white vinegar, blend until smooth (no large pieces), then empty in large bowl.

• 3 carrots shredded; repeat blender process, empty into bowl with previous ingredients.

• 20 scotch bonnets or Jamaican peppers, remove stems; repeat blender process, then empty into bowl with previous ingredients.

• Final mix 2 tbsp of mustard (for color) and a few pinches of salt – Combine well!!

*If you can not find Christophine, substitute using only carrots.

Put in a bottle, and refrigerator.

Pictures coming soon!