Caribbean Green Seasoning

Caribbean Green Seasoning

A vibrant herb blend that seasons meats, seafood, and stews across Caribbean kitchens.

Total 15 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This bright, herbaceous puree combines fresh culantro, cilantro, peppers, and aromatics into a marinade base used throughout Trinidad and the wider Caribbean. It keeps in the fridge or freezer, making it easy to season chicken, fish, or beans with a spoonful whenever needed.

Ingredients

  • 1 bunch culantro (shado beni), roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 1/2 bunch fresh parsley, roughly chopped
  • 6 cloves garlic, peeled
  • 1 medium onion, roughly chopped
  • 4 stalks green onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 scotch bonnet pepper, seeded (optional, for heat)
  • 6 sprigs fresh thyme, leaves stripped
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. Rinse the culantro, cilantro, and parsley thoroughly under cold water to remove any grit, then shake off excess moisture.

  2. Roughly chop the garlic, onion, green onion, bell peppers, scotch bonnet, and ginger so they fit easily into a blender or food processor.

  3. Add all the fresh herbs, chopped vegetables, thyme leaves, vinegar, and olive oil to the blender.

  4. Blend on high, scraping down the sides as needed, until the mixture forms a coarse, spoonable puree, about 1 to 2 minutes.

  5. Season with salt and black pepper, then pulse briefly to combine.

  6. Transfer the green seasoning to a clean jar or airtight container and refrigerate for up to 2 weeks, or freeze in ice cube trays for longer storage.

Rate this recipe

★ 4.8 (1)

Caribbean Green Seasoning

This bright, herbaceous puree combines fresh culantro, cilantro, peppers, and aromatics into a marinade base used throughout Trinidad and the wider Caribbean. It keeps in the fridge or freezer, making it easy to season chicken, fish, or beans with a spoonful whenever needed.

15 min 16 oz 25 cal

Ingredients

  • 1 bunch culantro (shado beni), roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 1/2 bunch fresh parsley, roughly chopped
  • 6 cloves garlic, peeled
  • 1 medium onion, roughly chopped
  • 4 stalks green onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 scotch bonnet pepper, seeded (optional, for heat)
  • 6 sprigs fresh thyme, leaves stripped
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. 1

    Rinse the culantro, cilantro, and parsley thoroughly under cold water to remove any grit, then shake off excess moisture.

  2. 2

    Roughly chop the garlic, onion, green onion, bell peppers, scotch bonnet, and ginger so they fit easily into a blender or food processor.

  3. 3

    Add all the fresh herbs, chopped vegetables, thyme leaves, vinegar, and olive oil to the blender.

  4. 4

    Blend on high, scraping down the sides as needed, until the mixture forms a coarse, spoonable puree, about 1 to 2 minutes.

  5. 5

    Season with salt and black pepper, then pulse briefly to combine.

  6. 6

    Transfer the green seasoning to a clean jar or airtight container and refrigerate for up to 2 weeks, or freeze in ice cube trays for longer storage.