Go Back
–+ servings
Caribbean Green 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Trinidadian
Servings 10

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.
    Ingredients prepped for Caribbean Green Seasoning
  • 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.
    Ingredients in food processor
  • 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.
    Adding in other half of ingredients to food processor
  • Gradually add the remaining ingredients and olive oil, blending until the desired consistency is achieved.
    Pureed seasoning
  • Transfer the green seasoning to clean glass jars, leaving about 1 cm (½ inch) of space at the top.
    Caribbean Green Seasoning stored in plastic containers

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).
Tried this recipe?Let us know how it was!