This homemade season all recipe will be your new best friend when cooking. Use it to season meats, beans, soups and rice dishes. Keep it handy and it will help you avoid using bouillon and adobo with MSG and preservatives.You will need:
One big red onion, chopped
Two bulbs of garlic, peeled
Two bunches of cilantro, washed and chopped
One bunch of celery, chopped
Two big bell peppers, three Cubanelle peppers or three ajies gustosos from a Latin market, chopped
Oregano, basil and parsley, half a bunch of each if fresh (chopped), two tablespoons of each if dry
A quarter cup of water if needed to facilitate the blend
A quarter cup of olive oil
1 tablespoon of cooking oil
In a medium frying pan, add the cooking oil and allow to heat on medium fire. Add the onions and stir until they become transparent. Add the garlic and stir for a few seconds.
In a blender or food processor, add all the ingredients except the olive oil, starting with the cooked onions and garlic and following with the rest. Blend or process and add water only as needed to facilitate the mix. The consistency is up to you. I like to process my seasonings until they are all blended into a smooth “soup” that I can pour.
Once completely blended, place the seasoning in a clean jar. Pour olive oil before and after pouring the season-all in the jar. This will help preserve it. This seasoning will keep for up to two months in the fridge. If you would like to freeze the seasoning for longer storage, pour the seasoning into an ice mold and freeze for at least three hours. Then pour into a freezer-safe zip lock bag.
Use one to three tablespoons of this seasoning (or two frozen cubes) per dish and complement with salt/pepper and additional garlic if needed when cooking your dishes. You’ll love the flavor this will give your meals!
