Chef Winston's Floribbean Green Seasoning
Chef Winston's Floribbean Green Seasoning takes inspiration from the fresh aromatic seasoning traditions found throughout the Caribbean and brings them home through Chef Winston's Floribbean point of view.
Fresh herbs, recao, thyme, garlic, seasoning peppers, and Scotch bonnet create the Caribbean foundation, while fresh lime, lime zest, and orange bring the bright citrus character that gives this version its Floribbean identity.
The result is an all-purpose flavor base designed for chicken, seafood, pork, vegetables, rice, soups, stews, and anywhere else that needs a serious head start on flavor.
Caribbean soul. Florida brightness. One jar.
Servings: 3 Cups
Ingredients
Fresh Herbs & Aromatics
- 1 packed cup fresh flat-leaf parsley
- 1 packed cup fresh cilantro
- 8 culantro/recao leaves
- 8 scallions roughly chopped
- 12 sprigs fresh thyme leaves removed
- 2 tablespoons fresh oregano leaves
- 1 medium yellow onion roughly chopped
- 10 garlic cloves
- 1 green bell pepper seeded and chopped
- 6 seasoning peppers or ají dulce peppers
- 1/4 –1/2 Scotch bonnet pepper or to taste
Floribbean Citrus
- Zest of 1 lime
- Juice of 2 limes
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon white vinegar
Finish
- 1/2 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
Prepare everything.
- Wash and thoroughly dry the herbs and produce. Roughly chop the larger vegetables.
Build the Caribbean foundation.
- Add parsley, cilantro, recao, scallions, thyme, oregano, onion, garlic, bell pepper, seasoning peppers, and Scotch bonnet to the food processor.
Bring in the Floribbean brightness.
- Add lime zest, lime juice, orange juice, and vinegar.
Process.
- Pulse several times until the herbs and aromatics begin breaking down.
Finish with olive oil.
- With the processor running, slowly stream in the olive oil.
Season.
- Add kosher salt and black pepper.
Check the texture.
- Continue pulsing only until the seasoning is cohesive and spoonable. Leave visible flecks of herbs and peppers.
Taste.
- You're looking for fresh herbs first, followed by garlic and citrus, with the Scotch bonnet lingering gently in the background.
- Adjust salt, citrus, or heat as needed.
Video
Notes
Chef Winston's Notes
The lime zest is important. Juice provides acidity, but the zest brings aromatic citrus oils without adding additional liquid.The orange should remain subtle. We're not making orange marinade—the goal is enough sweetness and citrus character to round out the lime and herbs.
And Scotch bonnet is here for both flavor and heat. Start conservatively. You can always add more.
How to Use It
Try it with:Grilled Chicken • Roast Chicken • Fish • Shrimp • Pork • Steak • Vegetables • Rice • Soups • Stews For marinades, start with approximately 2 tablespoons per pound of protein and adjust according to the dish.
Chef Winston Quick Application
Coat chicken thighs generously with Floribbean Green Seasoning. Refrigerate to marinate, then roast or grill until properly cooked and beautifully browned.Storage
Transfer to a clean airtight jar and refrigerate promptly. Use within several days for peak freshness, or freeze in small portions for future meals. Chef Winston Says“Build the flavor first. Then cook.”