Caribbean green seasoning is a foundational ingredient in island cooking, known for its bold, herbaceous flavor and versatility. This full-size batch recipe is designed for home cooks who prepare Caribbean dishes regularly and want a ready supply of this essential marinade. Unlike the small batch version, which is great for quick meals or limited fridge space, this version yields several cups and stores well for extended use. Made with fresh herbs, garlic, and a mix of mild and spicy peppers, it brings depth and authenticity to every dish it touches.
Ingredient Guide
- Chadon Beni (Culantro): Also known as shado beni, recao, or Mexican coriander, this herb offers a pungent, earthy flavor distinct from cilantro. It’s a staple in Caribbean cooking.
- Pimento Peppers (Seasoning Peppers): Mild, aromatic peppers that add flavor without significant heat. Alternatives include Cubanelle or Hungarian wax peppers.
- Scotch Bonnet Peppers: These fiery peppers contribute heat and a fruity undertone. Adjust quantity based on heat preference.
- Thyme: A common herb in Caribbean cuisine, providing earthy notes. Use tender stems and leaves; discard woody stems.
- Parsley: Adds freshness and balances the stronger flavors of other herbs.
- Cilantro: Offers a bright, citrusy flavor. Can be used in combination with or as a substitute for chadon beni.
- Celery Leaves: Impart a subtle bitterness and depth to the seasoning.
- Italian Roaster Peppers: Also known as Cubanelle peppers, they add sweetness and body to the blend.
- Olive Oil: Acts as a carrier for the flavors and helps preserve the seasoning when stored.
Shopping Made Easy
- Chadon Beni (Culantro): Look for this herb in Latin or Caribbean markets. If unavailable, cilantro is a suitable substitute.
- Pimento Peppers: These can be found in Caribbean or Latin grocery stores. If not available, substitute with Cubanelle or Hungarian wax peppers.
- Fresh Herbs: Thyme, parsley, and cilantro are typically available in the produce section of most supermarkets.
- Scotch Bonnet Peppers: Available in Caribbean markets; habanero peppers can be used as a substitute, but with caution due to their intense heat.
- Olive Oil: Choose a good quality extra-virgin olive oil for the best flavor and preservation.
What is Caribbean green seasoning used for?
Caribbean green seasoning is a versatile herb blend used to marinate meats, season stews, soups, and rice dishes, adding depth and authentic Caribbean flavor.
Can I freeze green seasoning for later use?
Yes, green seasoning can be frozen in ice cube trays and stored in freezer bags for convenient portioning and extended shelf life.
How long does green seasoning last in the refrigerator?
When stored in a clean, airtight container, green seasoning can last in the refrigerator for up to 6 months.
Is there a substitute for chadon beni?
If chadon beni is unavailable, cilantro can be used as a substitute, though the flavor will be milder.
Can I adjust the texture of the green seasoning?
Yes, the texture can be customized to your preference, from a coarse chop to a smooth puree, depending on how you plan to use it.
Cooking Notes from the Kitchen
- Wash all herbs thoroughly and allow them to air-dry to prevent excess moisture in the seasoning.
- Adjust the blending time to achieve your desired consistency, whether chunky or smooth.
- Store the green seasoning in a clean glass jar with a tight-fitting lid. It will keep in the refrigerator for up to 6 months. For longer storage, freeze in ice cube trays and transfer to freezer bags.
- Avoid adding onions, as they can reduce the shelf life of the seasoning.
Caribbean Green Seasoning
A large-batch version of Caribbean green seasoning, ideal for meal prep and frequent cooking. This traditional blend of fresh herbs, peppers, and aromatics is a cornerstone of Caribbean cuisine, used to marinate meats, season stews, and elevate everyday dishes with bold, authentic flavor.
Ingredients
- 750 ml Olive Oil about 1/2 lb
- 15-18 stalks scallions
- .226 grams garlic
- 3 cups chopped parsley
- 6 peppers Pimento
- 2 peppers Green Scotch Bonnet Peppers
- 2 cups chopped Cilantro
- 1 bundle Thyme
- 1 cup chopped celery leaves
- 5 peppers Italian Roaster Peppers
Instructions
- Wash all herbs and peppers thoroughly and allow them to air-dry. Roughly chop the herbs, garlic, and peppers to prep for blending. Remove woody stems from thyme; use only tender stems and leaves.
- In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.
- In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.
- Gradually add the remaining ingredients and olive oil, blending until the desired consistency is achieved.
- Transfer the green seasoning to clean glass jars, leaving about 1 cm (½ inch) of space at the top.
Notes
Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).
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