Caribbean Green Seasoning Marinade
I know that this is not an Italian recipe. But I don't eat Italian food every day and truly enjoy the diversity of food 'out there'. I hope you enjoy this as much as I do! After enjoying the Caribbean specialty of "Fried Potfish" during our time in the U.S. Virgin Islands, I had to find a recipe for the seasoning for the Fried Red Snapper that we enjoyed. This recipe is not my own, but rather from a blog "Caribeean Pot" for which I am grateful for "Chris", the author, sharing the recipe.
Servings: 2 cups of Green Seasoning
Ingredients
- 2 cups fresh Cilantro stems removed
- 2 stalks of celery with any leaves if possible
- 12 cloves of garlic one entire head of large garlic
- 6 green onions
- 1 cup fresh thyme minced
- ¼ cup water
- One 3-inch long fresh banana pepper or ¼ cup jarred banana peppers
Instructions
- Wash and trim all ingredients.
- Cut into smaller pieces for easier blending/pureeing process.
- Place in a powerful blender and puree, using a kitchen tool to press the ingredients down through the top hole of the blender to include the unblended ingredients on the top of the blender container (if you have a Vita-Mix such as mine, it comes with a plastic tool to press ingredients down from the hole on top).
- Puree to your preference of liquid -- chunky or more liquid-y.
- Use the amount that you need immediately, as in the "Caribbean Fried Red Snapper Potfish" recipe.
- Freeze the rest of the 'green seasoning' in ice cube trays.
- Once frozen, place in plastic freezer bags to use and enjoy later.
- This green seasoning stays useable after frozen up to 3 months.
- If the color darkens during the frozen state, there is no need to worry, the flavor is still present, the color is simply oxidized and darkened.
Notes
Original Recipe can be found on Caribbean Pot blog: http://caribbeanpot.com
This recipe is not my own and I am grateful for "Chris", the author of the Caribbean Pot blog, sharing the recipe.