Ingredients Condiments Trinidadian Green Seasoning 1 Review This blend of fresh herbs and aromatics is certainly spicy, but well-balanced by cooling celery and cilantro. Be sure to wear gloves while seeding and removing the ribs from the Scotch bonnet peppers, as their capsaicin sticks to the skin and can sting. Try this spicy seasoning in chef Kwame Onwuachi's Spicy Cumin-Braised Pork. By Kwame Onwuachi Kwame Onwuachi Instagram Chef Kwame Onwuachi is a Los Angeles-based chef who competed on Top Chef in 2015. In addition to his recognition as a Food & Wine Best New Chef in 2019, the James Beard Foundation has named him as a "Rising Star Chef of the Year," and he has also been featured in Esquire magazine among other publications. Food & Wine's Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Total Time: 10 mins Yield: Makes 1 1/2 cups Ingredients 1 1/2 cups loosely packed fresh cilantro leaves and tender stems 3/4 cup chopped yellow onion 1/2 cup chopped celery 1/2 cup chopped Scotch bonnet chiles, seeds and ribs removed 1/2 cup canola oil 2 tablespoons plus 2 teaspoons fresh thyme leaves 2 tablespoons grated peeled fresh ginger 1 1/2 tablespoons grated garlic Directions Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds. Make Ahead Seasoning mixture may be stored in an airtight container in refrigerator up to 2 weeks. Rate it Print