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 Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef. 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