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.
- 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
- 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
- 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.
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.