Quick Version
I do a quick version of this seasoning. I don’t always have fresh herbs in my kitchen. If I run out of green seasoning my quick version does the trick. I blend one large yellow onion, one whole head of garlic, three or four hot peppers, and a bundle of fresh thyme leaves (removed from stems) with enough water to make a thick puree. Pureeing the blend allows the meat to absorb the flavors really well. I store the blend in a glass jar and it keeps in the refrigerator for a few days. This is the version I use whenever I make any curry. I feel too many herbs can overpower a good curry.
Green Seasoning
Green Seasoning
Ingredients
- 1 bundle fine thyme, stems removed
- 1 bundle basil
- ½ bundle of parsley
- 3-4 broad leaf/Guyanese thyme leaves, if available
- 10-12 scallions
- 1 head of garlic, (12-14 garlic cloves)
- 1 large yellow onion, chopped
- 3-4 wiri wiri peppers or 1 whole scotch bonnet
- Water or oil
Quick Version
- 1 medium yellow onion, chopped
- 1 head of garlic (about 10-12 cloves), peeled
- Leaves of a few sprigs of thyme
- 3-4 wiri wiri peppers or 1-2 scotch bonnet
- ¼ cup water
Instructions
- Coarsely chop scallions and onion.
- Add all ingredients to food processor. Add enough water or oil make a thick puree. Blend to desired texture.
- Store in an airtight glass jar in the refrigerator.
Notes
Most recently I've started to portion this seasoning in small zip-lock bags. I flatten the bag and freeze it. When ready to use I break off what I need and leave the remainder in the freezer. I find the seasoning keeps longer and stays fresh.
I prefer to use water to make my blend and add oil later when cooking, but using an oil can give you a great marinade. Oil helps to seal in the flavor of the marinade. It's all about preference.
Kami Singh-Gocool says
Zip-loc bags are great, why didn't I think about that?? I just used to put it in a dish :/
CDW says
I buy ice cube trays, fill with green seasoning, and freeze. I pop a cube or two when I need it.
Sameena Bemat says
MM this looks AMAZING!! I love base ingredients that can flavor up any meal. 🙂
julie @ shorts and longs says
This is so simple and fascinating. I'm saving this one! Thank you!
Jessi Joachim says
This looks and sounds amazing!!! I need to try this out soon
Home for the Harvest says
This recipe looks delicious…and so healthy! I'll have to buy some seeds to grow some Guyanese thyme, as I've never seen it in the stores here (small town Canada). I love growing new culinary herbs, so I can't wait to try this out! Thanks so much for sharing 🙂
Antonette Lobo says
reply to Home for the Harvest, if u live in Canada let me know and you can have Guyanese thyme cuttings, dont think seeds are produced by this plant in our short season, e mail me
ColinJ says
This is great. You can also store the extra seasoning portioned in a ice cube tray in the freezer and pop out a cube or more as you need it.
Sharon says
What about using white vinegar instead of water or oil?
Alica says
Hi Sharon, I think the acid from the vinegar might cook the meat slightly (if you’re using the seasoning for meat). It will also make the meat have a tangy taste.
Cathy G Smith says
Not to change your recipe cause it looks pretty darn good the way it is. However, adding an acid such as vinegar, lime juice,lemon juice should only be added in the last 30 minutes or so of to any meat. Adding acid for too long will make the meat stringy and chewy if used for long periods but for short periods it even tenderizes it in just 30 minutes.
Alica says
Hi Cathy,
Yes you are correct, but we only use water or oil for the seasoning, never made with vinegar ?.
Acm25 says
How long would be good in the freezer for?
Alica says
I would think a few months. I usually use my batch within two weeks.