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.
Caribbean green seasoning is a versatile herb blend used to marinate meats, season stews, soups, and rice dishes, adding depth and authentic Caribbean flavor.
Yes, green seasoning can be frozen in ice cube trays and stored in freezer bags for convenient portioning and extended shelf life.
When stored in a clean, airtight container, green seasoning can last in the refrigerator for up to 6 months.
If chadon beni is unavailable, cilantro can be used as a substitute, though the flavor will be milder.
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.
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.
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.
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).