Small Bowl of fresh Caribbean Grean Seasoning
(click to enlarge)

Caribbean Green Seasoning


Trinidad, Barbados, Jamaica, etc.
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
45 min
Yes		 An essential Caribbean seasoning - with no "right" recipe - varying from household to household. This recipe was derived mostly from Trinidad sources - but see Variations.




5
6
1/3
1/3
6
1
1-1/2
1/4
1/2
1/2
2
oz
cl
c
c


oz
c

t
T

Onion
Garlic
Parsley
Cilantro (1)
Scallions (2)
Cubanelle Pepper (3)  
Celery
Thyme Leaves (4)
Scotch Bonnet (5)
Salt
Lime Juice (6)

Note:   all herb measures are after chopping small and moderately packed. Remove tough stems before chopping, but tender stem tips can be used. This recipe is very green - versions with a lot of onion will be less green. Commercially bottled versions will be much more liquid.

Make   -   (45 min)
  1. Chop All Ingredients small (except salt and vinegar).
  2. Mix All Ingredients together and run in a food processor, Mixie or Blender. Run it to the consistency you want, from coarse to purée. Add a bit of Olive Oil if needed for blending. Add a little water if you want it more liquid.
  3. Refrigerated this will keep for a week or so. For longer storage, freeze.
NOTES:

  1. Cilantro:

      Culantro is preferred by many, but is rather difficult to find in most of North America. Some use a blend of Culantro and Cilantro, but most in North America must use all Cilantro. For details see our Culantro page.

  2. Scallions:

      In Trinidad these are called "Chives".

  3. Cubanelle Pepper:

      Cubanelles are difficult to find in most of North America, consequently, non-hot Banana Peppers are often used, and (several) Mini Bell Peppers are often used.

  4. Thyme:

      Some recipes use a few leaves of "Spanish Thyme", also known as "Cuban Oregano". For details see our Mint Family page.

  5. Scotch Bonnet Chili:

      Use more if you like. These are not much available any distance from the Caribbean, so I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  6. Lime Juice:

      White Vinegar is commonly used, as is Lemon Juice, or a mix of Juice and White Vinegar. Some recipes use just Water.

  7. Variations:

      There is not "right" recipe, but the ingredients above are almost essential, especially Cilantro (or Culantro), Parsley, Thyme, and Garlic. and. A few recipes omit Onion. Other Herbs can be added, including Ginger, Chives, Rosemary, Sage, Basil, Oregano, Mint, Tarragon (judiciously), Shallots, etc.

  8. Comments:

      Green Sauce is used all over the Caribbean regions, with many minor (and some major) variations. The Puerto Rican version, Recaíto is used mainly as a base for soups, stews, and the like. Dominican Green Sauce is very simple with only Parsley as the greens.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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