I received a couple requests for a green seasoning recipe. While this is a very broad recipe, just know that green seasoning can be tweaked to your own liking. If you don’t fancy parsley, leave it out. Like a lot of garlic? Add more. It’s a very versatile seasoning blend.
One day I hope to market my mixture (because of course my special blend is my little secret hehe). But I’m providing you with a basic recipe that’s still very tasty. It can be used on ANY kind of meat. I recommend making a big batch and storing in an air tight container in the fridge. It can last several months once stored properly.
After washing your meat, add a tablespoon or two along with whatever other seasonings you plan on using and let it marinate at least a few hours. The longer the better though. I like my seasoning more on the dry, chunky side. But you can purée yours more if you prefer it finer.
- 2 bunches parsley
- 2 bunches bandanya (recao)
- 1 bunch cilantro
- 1 bunch of thyme
- 1 bunch scallion
- 1 habanero pepper (remove seeds if you don’t want it too spicy)
- 2 heads of garlic, skins removed
- 3-4 stalks of celery
Wash and completely dry all herbs thoroughly! If your herbs are wet when you process them, the seasoning will blacken in the fridge and go bad very quickly. I recommend washing it and laying them on paper towel overnight.
- Cut leaves from the stems of the parsley and rough chop. Rough chop the celery.
- Holding the thyme from the top of the stem, pinch and slide down to remove leaves.
- Put everything into a bowl and chop in a food processor little by little. Overcrowding can cause the processor to jam and the herbs will not chop properly.
- Grind up the seasoning to the consistency of your preference.
- Immediately use or store in an airtight container.