Ingredients:
2-3 bunches of fresh herbs (thyme, parsley, coriander, and/or shado beni (culantro)
1 large bunch of spring onions, coarsely chopped
1 large onion, coarsely chopped
1 head of garlic, all cloves separated and peeled
2-3 hot peppers Wiri Wiri or Scotch bonnet, stems removed
1 red chilli pepper
3-4 celery sticks, coarsely chopped
4 tbsp oil (vegetable, olive, or your preference)
Salt, to taste
Method:
Wash the herbs thoroughly to remove any dirt then chop coarsely.
Combine all the ingredients in a blender. Pulse to chop then run the motor to obtain a smooth paste.
For a smoother paste, blend until everything is well combined. If the mixture is too thick, you can add a little water or more oil to help it blend.
Taste your green seasoning and add salt as needed. Remember, this mixture will be used to season your dishes, so you want it flavourful but not overly salty.
Transfer the green seasoning to a clean, airtight container and store it in the refrigerator. It should last for about a week. You can also freeze it in ice cube trays for longer-term storage.
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