Authentic Caribbean Green Seasoning (Print version)
A bright, savory Caribbean herb seasoning made with culantro, scallions, thyme, garlic, and peppers for marinades, stews, rice, and everyday cooking.
# Ingredients:
Fresh herbs
01 -
1 bunch culantro (chadon beni or shado beni), about 2 cups loosely packed leaves
02 -
1 bunch cilantro, about 2 cups loosely packed leaves and tender stems
03 -
1 cup fresh flat-leaf parsley leaves and tender stems
04 -
8 scallions, trimmed and chopped
05 -
1/2 cup fresh thyme leaves and tender stems
Aromatics and peppers
06 -
1 small yellow onion, chopped
07 -
1 celery stalk, chopped
08 -
10 cloves garlic, peeled
09 -
4 pimento peppers or 1 small green bell pepper, seeded and chopped
10 -
1 small piece Scotch bonnet pepper, optional, seeded for less heat
To blend
11 -
2 tablespoons lime juice or white vinegar
12 -
1-3 tablespoons water, only as needed to blend
13 -
1 teaspoon kosher salt, optional
# Instructions:
01 -
Rinse the culantro, cilantro, parsley, scallions, and thyme well. Shake dry or pat with a towel so the seasoning stays thick instead of watery.
02 -
Roughly chop the herbs, scallions, onion, celery, garlic, and peppers into blender-friendly pieces.
03 -
Add the onion, celery, garlic, peppers, lime juice or vinegar, and 1 tablespoon water to a blender or food processor. Pulse until roughly broken down.
04 -
Add the herbs and scallions in batches, scraping down the sides as needed. Blend until you have a thick green paste with tiny flecks of herbs.
05 -
Add another tablespoon or two of water only if the blades need help. Taste and add the optional salt if you want a ready-seasoned blend. Spoon into a clean jar and refrigerate.
# Good to know:
01 -
Makes about 2 cups, depending on herb bunch size.
02 -
Use about 2 tablespoons per pound of meat, seafood, tofu, or vegetables.
03 -
Refrigerate up to 1 week or freeze in small portions for longer storage.