Holy Trinity Powder is a seasoning powder that you can add to a wide variety of savoury dishes. It adds both a fragrant aroma and a profound depth of background taste.
It’s made from onion, green bell pepper and celery. You dry these using your home dehydrator, then powder them, then simply combine powder from each.
Imagine how much something like this would cost at a specialty gourmet store!
The term “Holy Trinity” comes from Louisiana Cajun and Creole cooking, where this combination of vegetables is used as the flavour base for so many dishes. It appears the term was first coined by Paul Prudhomme around 1981.
While the term applies to a fresh combination of the veg, this pure, gourmet-level powder lets you add the flavour of this amazing combination to a mid-week night dish you are making, without all the prepwork that would normally be required.
This recipe uses:
Yield: Makes ¾ cup / 100 g
- 4 tablespoons onion powder (40 g)
- 4 tablespoons celery powder (25 g)
- 4 tablespoons green pepper powder (30 g)
- Store in a well-sealed jar in a cool, dark place.
The bell pepper used is always green.
We went with a 1: 1: 1 ratio, but as we said, there are other ratios just as common. If you prefer or would like to try another ratio, go ahead. Here are some more:
- 3 parts onion, 2 parts celery, 1 part green bell pepper;
- 2 parts onion, 2 parts celery, 1 part green bell pepper;
- 2 parts onion, 1 part celery, 1 part green bell pepper.
There really is no fixed ratio to use. Louisiana cooks will tell you what ratio they have always used, but if asked statistically what the usual ratio is, they’re likely to throw their hands up in the air and say “it varies from swamp to swamp.”
Add 1 to 2 teaspoons to soups, stews, sauces, rice dishes, seafood dishes, etc. Remember this is quite concentrated so a little goes a long way.
Keep the jar tightly sealed as this will clump otherwise when the weather is humid.