* Yes, I realize that this looks something -else- ... *cough* barf *cough*....but I would appreciate it if those comments were refrained >_<

This sauce is used a lot in Trinidadian cooking- think of it as their take on chimichurri :3

Any tweaks, I will put in parentheses!

Green Seasoning

Yield: about 2 litres (or one gigantic container :P)
Preparation time: 15 min
Level: Easy

Ingredients:

1 bundle celery
2 heads garlic, cleaned (used one whole one)
3 onions (used two)

6 leaves big leaf thyme
5 sprigs spanish thyme
8 sprigs fine leaf thyme
(...Here...er...those herbs are kind of hard to come across. So more like just two teaspoons of dried thyme...you can always add more to taste, but go easy!)

(1/2 teaspoon cumin)
36 leaves chadon beni (also known as cilantro- just threw in one whole bunch in)
12 pimento peppers (this I didnt really have on hand- BUT- I -did- have about 4 roasted red peppers with a bit of garlic, jarred, so I used those instead)
4 bundles chive (used chopped scallions...same thing :P)
1/4 cup vinegar (optional, but I put it in and used cider vinegar)
1/2 cup water
Salt to taste
1 hot pepper (optional)

(Now HERE, I did go a different way- I put in two jalapenos, stems removed, seeded and deveined- and a bit chopped up- AND- 2 big poblano peppers, stems and seeds removed....

THEN... with a pair of kitchen/grill tongs, put those peppers OVER DIRECT FLAME. If you do not have a gas oven with the flame, you can always use your grill, or broil the peppers in the oven at 450 degrees F for about 10 to 15 minutes, just make sure that you flip the peppers over on a covered cooking sheet, then take them out, duh!

On direct flame though- and of course you should have your fan going- just use your tongs and char those peppers on each side, should take about 10 minutes to char all the way around. Then just put them on a plate to cool for a bit, slice, and then throw them in your blender, char and all!)

Directions:

Chop the onions, garlic, celery and pimento peppers (or those other peppers as I mentioned above) and add to chive, thyme, cilantro and cumin.

Add some of the ingredients, 1/2 cup of water and about 1/4 cup of vinegar in the blender.

Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.

The other thing I will mention: This will make a LOT of sauce before hand, and you may not have enough room in your blender, as I did! If that is the case- do all of the pepper, onion, water, herb and spice mixing in the blender first- THEN you just pour that in the container, and then do the celery NEXT in the blender (with just 1/4 cup water or less to get it going)- which will also 'clean' the inside of your blender as well :)

Blend until smooth. Strain the green seasoning mixture and collect the liquid below. The liquid will be reused to blend the other batches of ingredients.

Collect the strained mixture in a separate bowl.

Then all you have to do is just pour the celery mix into the pepper mix, and stir...season with salt and pepper to taste.

Store in containers and refrigerate. (Actually put this in the freezer to save for an upcoming recipe)

From: http://www.print.simplytrinicooking.....#ixzz1oXAwV23L