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.
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.
Notes
Green seasoning can also be frozen for up to 4 months: Place in ice cube trays. Once frozen, dump the cubes in a resealable bag. Thaw the portion you need before you marinate your meat, fish or vegetables.