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Saint Vincent Green Seasoning
Saint Vincent Green Seasoning is a traditional Saint Lucian recipe for a classic green seasoning made from a blend of seasoning chillies, onions, herbs and spices. The full recipe is presented here and I hope you enjoy this classic Saint Vincent version of: Saint Lucia Green Seasoning.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Makes:
6 bottles
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesSpice RecipesHerb RecipesVegetable RecipesSaint-vincent Recipes
Caribbean Seasoning Peppers (pimento peppers),
Capsicum chinense, are mild varieties of Chilli peppers originating from South America but grown widely throughout the Caribbean and other tropical regions. It is a crucial ingredient in many Caribbean cuisines, with flavour profiles differing from country to country.
Ingredients:
2 large onions, quartered
20 thyme sprigs
1 large bunch of thyme
1 bunch coriander
1 bunch parsley
8 spring onions
16 garlic cloves
10 seasoning peppers
2 habanero chillies
1 bunch Chadon beni/culantro
500ml vinegar
2 tbsp ground turmeric
3 tbsp salt
3 tbsp ground cumin seeds
1 1/2 tbsp ground mustard seeds
1/2 tsp ground black pepper
Method:
The amount of ingredients here means that you will need to blend in several batches. The secret is to blend those ingredients that will produce the most liquid first.
Chop the seasoning peppers and habaneros and place in the blender with the spring onions, chopped celery and garlic. Blend to a coarse paste then turn into a sieve and allow the liquid to drain. Pour the liquid back into the blender and put the solids in a large cooking pot.
To the liquid in the blender add the onions and some of the herbs. Blend to a coarse paste then turn into a sieve and allow the liquid to drain. Pour the liquid back into the blender and put the solids in a large cooking pot.
Finally add any remaining onion pieces and all the left-over herbs to the blender with the strained liquid. Process to a paste then pour into your cooking pot. Rinse the blender with 500ml water and pour this into the cooking pot with the vinegar.
Place over medium heat and stir in the turmeric and salt. Stir to combine then bring to a simmer and cook for 10 minutes then take off the heat and set aside to cool. Once cooled stir in the ground cumin seeds, black pepper and ground mustard seeds. Stir to combine then pour the resultant green masala into 6 bottles that have been sterilized beforehand.
Secure the lid and store in the refrigerator. As well as making jerk marinade, the green seasoning can be added as a flavouring ingredient to soups and stews. It's also great as a rub or marinade for chicken prior to roasting or barbecuing.
