This week on the show Evan interviews Abby Maharaj about Trinidadian food. Hearing her describe the “Green Seasoning” that is omnipresent in Trinidad I couldn’t help but think of what I call Salsa Verde. Turns out the two are very similar. Both combine fresh herbs and garlic with a hit of citrus and a pinch of salt. The Trinidadian Green Seasoning skips out on the olive oil that is necessary for Salsa Verde and amps up the heat with Scotch Bonnet or habanero peppers. Plus, the Trinidadian version favors limes over Salsa Verde’s lemony kick and Abby suggests pureeing the mixture and thinning it with water instead of the more rustic presentation of a chopped Salsa Verde. Both, however, will be sure to brighten up any dish.
Try a spoonful of green seasoning atop this Curried Channa and Aloo. And keep reading for Abby’s recipe for Trinidadian Green Seasoning…
Trinidadian Green Seasoning
1 cup fresh thyme, chopped (Note: if you can get Spanish thyme, also known as Cuban oregano, also known as pudina and grows in Trinidad, use only ½ cup)
1 cup Italian parsley, chopped
1 small bunch chives, chopped
1 ½ cup culantro or 2 cups cilantro, chopped
10 plump cloves of garlic
1 Scotch Bonnet pepper or 1 ½ habanero, chopped, or 2 Trinidadian pimento peppers (not the same as what Americans know as pimento.)
2 teaspoons salt
Juice of 2 or 3 limes
Blend all ingredients in a food processor with just enough water for it to reach the consistency of a pesto or a sofrito.
Check the flavor and adjust to suit your taste. Store in a glass jar with a lid for a week or more in the refrigerator.