I cannot believe it’s taken me this long to make a Small Batch Caribbean Green Seasoning recipe post for you all. Yes, we’ve done the classic Caribbean Green Seasoning a few times, with the intended purpose for people who cook Caribbean food regularly. However, I never considered that there may be those of us who sporadically cook Caribbean or who are only now getting into our culinary delights. Therefore a small batch would be ideal for them.
1 cup olive oil
5 cloves garlic
7 sprigs thyme
8 chives (no tough stems)
4 steps parsley (about 3 tablespoon chopped)
6-8 leaves Chadon Beni (culantro)
4 Pimento Peppers (seasoning peppers)
Notes. May I recommend that you watch the video below as I explain why I don’t use mint, rosemary, sage nor basil in my green seasoning. Additionally I speak about the inclusion of ginger in the mix and how you can personalize this to your own liking.
Fortunately it’s been a warm September here in Southern Ontario, so I was able to get the herbs I needed from my garden. Give everything a wash and allow them to air-dry. To make it easy for the blender to break things down, I gave everything a rough chop.
Should you not be able to source the Chadon Beni you may use 3 tablespoon chopped cilantro. For the Pimento peppers (aka seasoning peppers), try your local West Indian or Asian market. A Cubanelle or Hungarian wax pepper could be used alternatively.
Once you decide if you’re using a food processor, blender, mortar and pestle or maybe you just want to finely chop everything? Pour it all in the device you’re using along with the olive oil and puree.
It’s up to you on how you’d like to have the overall texture. Our mom usually purees hers, while I like it a bit chunky.
Now you’re equipped with the base to create some iconic Caribbean meals. This Caribbean Green Seasoning will keep in the fridge for over 3 months.