Caribbean Green Seasoning
Green seasoning is a fresh, herbaceous seasoning base found throughout many Caribbean kitchens, particularly across the English-speaking West Indies.
There is no single Caribbean green-seasoning formula. Trinidad & Tobago, Guyana, Jamaica, Barbados, Grenada, Saint Lucia, Dominica, and other islands and communities all have their own interpretations—and recipes often change from one household to another.
This version combines some of the herbs, peppers, and aromatics commonly associated with Caribbean green seasoning into an adaptable all-purpose blend.
Servings: 3 Cups
Ingredients
- 1 packed cup fresh cilantro
- 1 packed cup fresh flat-leaf parsley
- 10 –12 culantro/chadon beni/recao leaves
- 8 scallions roughly chopped
- 12 sprigs fresh thyme leaves removed
- 2 celery stalks chopped
- 1 small yellow onion roughly chopped
- 1 green bell pepper seeded and chopped
- 6 seasoning peppers or ají dulce peppers
- 8 garlic cloves
- 1/2 Scotch bonnet pepper or to taste
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Prepare the herbs.
- Wash and thoroughly dry the herbs and vegetables. Roughly chop the scallions, celery, onion, and peppers.
Add the fresh ingredients.
- Place cilantro, parsley, culantro, scallions, thyme, celery, onion, bell pepper, seasoning peppers, garlic, and Scotch bonnet into a food processor.
Add the acid.
- Pour in lime juice and vinegar.
Process.
- Pulse until the mixture begins to come together.
Add the oil.
- With the machine running, slowly add olive oil until the seasoning reaches a thick, spoonable consistency.
Season.
- Add salt and black pepper. Taste and adjust the heat, salt, or acidity.
Notes
Chef Winston's Notes
Don't over-process this.
You should still be able to see flecks of herbs and aromatics. We're making green seasoning—not green baby food.
Culantro is especially assertive. If you're new to it, start with less and adjust.
How to Use It
Excellent with:
Chicken • Pork • Goat • Beef • Fish • Shrimp • Vegetables • Rice • Soups • Stews
Start with approximately 1–2 tablespoons per pound of protein.
Storage
Transfer immediately to a clean airtight container and refrigerate. Use within several days for best freshness, or portion and freeze.
Don't over-process this.
You should still be able to see flecks of herbs and aromatics. We're making green seasoning—not green baby food.
Culantro is especially assertive. If you're new to it, start with less and adjust.
How to Use It
Excellent with:
Chicken • Pork • Goat • Beef • Fish • Shrimp • Vegetables • Rice • Soups • Stews
Start with approximately 1–2 tablespoons per pound of protein.
Storage
Transfer immediately to a clean airtight container and refrigerate. Use within several days for best freshness, or portion and freeze.