Note from Sabrina: One of the questions I get asked all the time is about using fresh herbs and spices. This fresh herb rub is a favourite with my family, friends and of course my Cajun-Caribbean Supper Club guests.
Every Caribbean island and each home within the islands have their own version of a Green Herb Seasoning. All you need are fresh ingredients. I grew up with Mom blending up her green seasoning every Saturday and storing it in a glass bottle in the refrigerator. The resulting herb marinade imparts a flavour which defines Caribbean cuisine. Its makes your food bold, flavourful and spicy.
The herb rub/seasoning is used to marinate chicken, duck, seafood and any meat, in preparation for stewing,curries, grilling, baking,roasting or stir fry. Use it as a base to saute vegetables or base for stews and sauces, add a spoonful to soups and one pot rice dishes. Caribbean people use it on almost everything.
Can you imagine it on fruit? Yum, here’s the recipe for you to try:-
- 1 bundle fresh coriander ( 2 cups with stems)
- 1 bunch parsley ( 1 cup stems removed)
- 1 bunch thyme ( 3/4 cup stems removed)
- 5 spring onions
- 10-12 pegs garlic
- 50g fresh ginger
- 1 red chilli pepper
- 1/4 cup cider vinegar or water
- 1 lime juiced
- 1 teaspoon salt
- Peel, trim and wash the ingredients.
- Chop herbs into smaller pieces.
- Add all the ingredients into food processor or blender to pesto or chunky seasoning rub.
- Store in glass bottles in refrigerator. Can be frozen into ice cube trays, store in zip lock bag in freezer. Can be used directly from freezer or thaw if using for marinades.
- Tip: The longer the marinate time the bolder the flavour. If you are organised marinate overnight or for a few hours. In a hurry, dab it on and cook.
- The vibrant green colour will fade after a few weeks in refrigerator but the flavour remains.