Caribbean Green Seasoning Recipe
Caribbean Green Seasoning is a powerhouse of blended herbs that taste better than storebought green seasoning, I love DIY seasoning blends, they take your recipes to another level, whether it’s dry seasoning blends or fresh.
Check out my other seasoning recipes, Easy Curry Powder Recipe, Italian Seasoning Recipe, and Jamaican Jerk Seasoning.
So this recipe brought me back to years ago when we lived in New Jersey. We would go to lunch with my friend Kamilla, a Trinidadian. She made the best vegan pelau using her homemade green seasoning recipe.
The memories of her delicious pelau remain with me to this day, also our fellowship, laughter, and love make her food even more amazing!
In Jamaica, we mostly prepare our seasonings on hand even though we finely chop ours, so in order to keep close to the authentic recipe, I wanted to make Trinidadian green seasoning.
I called my friend Gillian here in Florida, who is also Trinidadian, and she gave me the exact herbs that she uses. She said you basically use a blend of green seasonings with culantro or cilantro, thyme, and green onion.
Green seasoning is a household seasoning blend in Trinidad, just like how Jerk sauce is synonymous with Jamaica, pesto to Italy, mole to Mexico. mirepoix to the French, ‘holy trinity’ to the Cajuns, and sofrito to Puerto Rico.
Bottles of green seasoning can be purchased in Caribbean supermarkets but none of them taste as good as the homemade version.
What Is Trinidad Green Seasoning?
Green seasoning is a blend of herbs from the Caribbean. Traditionally it is blended and stored in the refrigerator for use as a marinade for meats, chicken, fish, stews, curries, and rice dishes. The recipes vary from household to household and from island to island.
Use this seasoning blend in all your Caribbean recipes for stews, now you can use it to marinate vegetables, tofu, and soy curls if you are vegan.
Why You’ll Love This Green Seasoning
- Versatility: This seasoning is incredibly versatile and can be used in a wide range of dishes, including stews, sauces, curries, soups, and as a marinade. It adds a burst of flavor to various types of cuisine.
- Fresh Ingredients: The recipe uses fresh herbs and vegetables, ensuring that the seasoning is packed with vibrant and natural flavors.
- Authenticity: The recipe aims stays true to the authentic Trinidadian green seasoning, using the same herbs and ingredients that are traditionally used in Caribbean households.
- Simple Preparation: The recipe is straightforward, requiring minimal effort and time to prepare. You can make a batch in just a few minutes.
Ingredients Needed
- Cilantro – I used culantro also called shado beni, recao or bandhania, a cousin of cilantro that is sold in the Caribbean, Asian or Hispanic supermarkets.
- Parsley
- Celery
- Green Onion
- Garlic
- Onion
- Ginger
- Thyme
- Scotch Bonnet Pepper – You can substitute with milder and super flavorful Caribbean peppers called pimiento and aji dulce. They have the flavor of Scotch bonnet pepper without the heat. They are found in Caribbean supermarkets. If you can’t find any of these peppers then substitute with 1 bell pepper.
- Other optional herbs include – red bell pepper, basil, oregano, and rosemary. Spanish thyme
How To Make Green Seasoning
- To prepare green seasoning you can use a blender or the food processor. If you use a blender then you will need to add a little water to get the blender going.
- Roughly chop up the cilantro, parsley, celery, and green onions. Remove stems from the bell pepper, and add to the blender, along with the garlic, onion, ginger, and thyme.
- Process until the mixture looks pureed like baby food. If you are using a food processor then you will not need to add water. Process until the seasoning looks like pureed baby food, scrape down sides, and process again.
To use your green seasoning, use about 2 tablespoons of green seasoning per recipe.
Expert Tips
- If you are using a blender, chop the onion and add it to the base. Since it has more water content than your herbs, it will help to produce liquid and you will need less added water.
- If you have both cilantro and culantro, then you could use both for the added flavor profile.
- When using frozen green seasoning, it is not necessary to thaw before using just add the cubes to your recipe.
Storage Tips
You can prepare them in large batches, refrigerate for about a week and freeze them in ice cube trays.
After they are frozen, remove the cubes from the trays and store them in freezer bags.
Recipe FAQs
Yes, you can customize the heat level by choosing different types of peppers. Scotch Bonnet peppers are often used for their spiciness, but you can opt for milder peppers like pimiento or aji dulce for a less spicy version. You can also adjust the quantity of pepper to control the heat.
While green seasoning is a staple in Caribbean cuisine, it can be used to add flavor to a wide range of dishes from various culinary traditions. It’s a versatile seasoning that can enhance the taste of many recipes.
Homemade green seasoning can be stored in the refrigerator for about a week. To extend its shelf life, you can freeze it in ice cube trays, and once frozen, transfer the cubes to freezer bags for longer-term storage.
A general guideline is to use about 2 tablespoons of green seasoning per recipe, but you can adjust the amount based on your taste preferences and the specific dish you are preparing.
Other Seasoning Blends To Try
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Caribbean Green Seasoning Recipe
Ingredients
- 1 bunch cilantro (I used culantro/Shado Beni)
- 1/2 bunch parsley
- 2 stalks celery
- 3 green onions/scallion
- 10 cloves garlic
- 1 small onion
- 1 inch ginger
- 8 sprigs thyme
- 1 Scotch Bonnet pepper or 5 pimiento/aji dulce peppers(no-heat)
Instructions
- To prepare green seasoning you can use a blender or the food processor, if you use a blender then you will need to add a little water to get the blender going.
- Roughly chop up the cilantro, parsley, celery, green onions, remove stems from the pepper and add to the blender, along with the garlic, onion, ginger, thyme.
- Process until the mixture looks pureed like baby food. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again.
- If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again.
- To use your green seasoning, use about 2 tablespoons of green seasoning per recipe.
- You can prepare in large batches and freeze them in ice cube trays, after they are frozen, remove the cubes from the trays and store in freezer bags.
Hello, thank you for the recipe. The red bell pepper, basil, oregano, rosemary and spanish thyme how much of each of these do I add?
This recipe is so forgiving, you can start with a small amount and then adjust accordingly, a tablespoon.
Do you add a splash of white vinegar at all.? My coworker who’s also Caribbean told me it helps to keep it longer.
RN here too 😁.
Hi Lovette, it’s so nice to meet you. I don’t use white vinegar, I believe it is too harsh for the delicate stomach lining. I prefer to freeze for longer storage. Usually, every time I make it, it only lasts me about 3 -5 days because I use it in everything, especially when I include authentic Scotch bonnet pepper.
Amazing recipe! this is the 10th time I’ve made it comes out wonderful I stored in a mason jar and then use about 2/3 of it and then put the rest and cubes in the freezer as you suggested. Thank you so much I use it on absolutely everything. I also use it to make a dip for or sauce for fish sandwiches and chicken.
WOW! ten times??? I’m happy to hear you enjoy it that much! 😊
what a great seasoning! I will be making allot of this to store for more usage. thank you!
I love this Beautiful sauce.
😋😊👋sooo yummy thankyou