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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.
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You’ll Need…
1 cup olive oil
5 cloves garlic
7 sprigs thyme
2 scallions
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.
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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.
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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.
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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.
![](https://caribbeanpot.com/wp-content/uploads/2023/10/small-batch-green-seasoning-1.jpeg)
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.
very fresh, tasty. thank you