Caribbean Green Seasoning
Although each region of the Caribbean has their own variation of green seasoning, the unique mixture of fresh, green herbs is the secret behind flavourful cooking and can be used in a variety of dishes.
Seasoning is a crucial part when it comes to cooking, and how well you do it can be the difference in how delicious your meal tastes. Growing up in a Caribbean household, I know the value of seasoning things like meat, letting those flavours stew as they marinade in the fridge overnight, and how heavy-handed (no measurements here) we can be when it comes to adding various herbs and spices to our food prep.
Green Seasoning is like one of the the main secrets behind flavourful Caribbean cooking. In Spanish-speaking countries in the region, like Puerto Rico and the Dominican Republic, it’s known as sofrito. This unique blend of aromatic herbs and spices may differ from region to region, but the good thing it that it can be customized to suit your own taste.
Caribbean Green Seasoning
Ingredients
- 6 stalks green onion
- 8 leaves culantro/chadon beni/shado beni
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 10 sprigs thyme large stems removed
- 1 medium onion
- 10 cloves garlic
- 6 pimento/seasoning peppers
- 1 scotch bonnet pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Wash and pat dry all the herbs and vegetables. Roughly chop.
- Divide your ingredients into two equal batches and add to your food processor. Puree until most of the herbs have broken down.
- Scrape the sides of the bowl and add in the rest of your ingredients. If using a blender, you may have to add in up to a 1/4 cup of water to moisten the mix and help with blending.
- Stream in a bit of the olive oil, and continue pulsing until your desired consistency is achieved.
- Store in a jar with a tight-fitting lid, and refrigerate for up 1-2 months.
