Super #Marinade = #Trinidad Green #Seasoning
- 1 bunch 1" thick-at the stem- bunch Shado Beni (Culantro), can be found in most #Mexican and #Caribbean groceries, see my photos its the long leafed herb pictured.
- 1 bunch 1" thick-at the stem- bunch of Cilantro
- 1/2 bunch 1/2" thick-at the stem- bunch of Parsley.
- 1 cup peeled fresh garlic
- 1/2 Scotch Bonnet or #Habenero #fresh Pepper for mild heat, you may use the whole pepper for medium heat.
- 1 Lime, juice from one #Lime
- 1/2 cup Water
- rough chop the herbs for your food processor, add all ingredients to the food processor (yes you may use the blender for a finer finish), using the "chop setting" let the processor run for 3 minutes, then switch to the "grind" setting and run for 5 minutes. that's it you're done!
- when using the this green seasoning for meat and poultry add 1 tablespoon per pound of meat (about 5 tbsp for a whole chicken). for veggies use about 1 teaspoon per pound of Fish and veggies and 1/2 teaspoon per pound of fruit, just dice your fruits add a little salt if you like and the green seasoning and see people's heart warm upon tasting! its especially good with appetizers and raw protein, #Oysters, #Sushi, #Carpaccio.
culantro, cilantro, parsley, garlic, scotch, water
Taken from food52.com/recipes/77666-super-marinade-trinidad-green-seasoning (may not work)