This simple all-purpose Caribbean green seasoning recipe only uses 4 ingredients, it’s so flavorful and time-saving. Making a large bulk batch is best. I love to always have it on hand in my deep freezer, remove it and thaw it in the refrigerator to use during the week. This recipe does not have authentic ingredients, but simple substitutions that make it an accessible seasoning for Caribbean cooking. Feel free to add traditional herbs for a more authentic taste.
Throughout the Caribbean including Trinidad, Saint Vincent, Jamaica, Guyana, Barbados, Bahamas, Grenada, and so many more countries, green seasoning is a must.
What is green seasoning?
Green seasoning is a blend of herbs, vegetables, and aromatics. Perfect flavor booster for savory dishes. This versatile all-purpose seasoning is commonly used in the Caribbean, Latin, African, and Middle Eastern cuisine.
What cultures and countries use green seasoning?
Green seasoning or sauce used as a flavor base or booster is commonly used but not limited to the Caribbean, Latin, African, and Middle Eastern cuisine.
In the United States, one might be familiar with Afro-Creole Louisiana flavor base, the Holy Trinity, celery, bell peppers, and onion. Popular names or recipes would be Sofrito, Recaito, Chermoula, Epis, Recao Verde, Gremolata, Chimichurri, and Zhoug.
Try making your own version of green seasoning, with your favorite herbs, vegetables, aromatics, and spices, you won’t be disappointed. I’ve simplified mine to only 4 ingredients.
Trinidad and Tobago Green Seasoning
I am an island girl from Trinidad and Tobago and lived for many years in the NY/NJ Tri-state area, Trinidad, and Tobago. I also grew up in a Caribbean household and am very familiar with the traditional Caribbean version of Green Seasoning. Many times wish I could easily access the commonly used ingredients to make it.
Traditional Trinidad and Tobago green seasoning include garlic, green onion or chive, pimento peppers, Chandon Beni or culantro, and thyme fine and broad leaf.
When making Caribbean dishes it would be my first choice because of the flavor profile, hands down Pimento Peppers and Chandon Beni is a must. It’s just hard to find these ingredients in most grocery stores, so over the years, I have simplified it to just four ingredients. Ingredients that are easily found in most grocery stores or can be grown in most home gardens. Onion, garlic, Italian flat-leaf parsley, and mini colorful sweet peppers make this simply amazing all-purpose flavor booster blend.
How to use green seasoning?
It is used mostly in savory dishes or recipes including marinating meat, stews, bbq, soups, sauces, condiments, vegetables, rice, and pasta. It’s my go-to secret ingredient.
Onion - I used a yellow onion, and the skins were removed and chopped into large chunks.
Garlic - I used heads of garlic and peeled them. I’m not a huge fan of pre-peeled garlic.
Italian Flat Leaf Parsley - I use the leaves and stems, roughly chopped. If you can get your hands on fresh Chadon Beni or culantro it would be best.
Mini Sweet Peppers - I de-seed and removed the stem of my colorful mini sweet peppers. If you can pimento peppers has an amazing flavor.
Green Seasoning Ingredients List
Commonly used but not limited to herbs, vegetables, and, spices aromatics.
Culantro/Bandhania/ Chadon Beni
Thyme - Fine and Flat Leaf
Salt & Pepper
Hot Pepper - Scotch Bonnet, Habanero, Jalapeno etc.
Aji Dulce Peppers
Bell Peppers/Mini Peppers - So many varieties
Cherry Peppers/Bird Peppers/Wiri Wiri Peppers
Pickled Vegetables - including olives, capers, peppers, lemon etc
Spices - turmeric, cumin, coriander, paprika etc.
How to Make a Large Batch of Green Seasoning
The main process to make green seasoning is to blend or finely chop your ingredients.
In the video below, I show the process of how I make my simple version of green seasoning in bulk or large batch. Filmed at the end of the growing season 2021 heading into winter, we harvested what was left of our garden, specifically highlighting mini sweet peppers and Italian flat-leaf parsley. My husband also grew onion and garlic, but I used them up prior. I had to purchase garlic bulbs and yellow onion at my local grocery store. I made enough green seasoning to last us throughout the winter.
Step 1 - Prep - Rinse, peel, and roughly chop the ingredients.
Step 2 - Blend - I blend each ingredient individually when making green seasoning in bulk. Place them in a large bowl and mix. If I was making a much smaller portion, I’d just blend everything together, using a food processor or blender.
Step 3 - Storage - I chose to portion the seasoning in varying-sized mason jars or bottles which will be stored in the freezer.
FAQ & Tips
What is a substitute for green seasoning?
The closest substitute that I can recommend would be a blend of dried or freeze-dried herbs and aromatics. Garlic powder, onion powder, ginger powder, dried thyme, dried oregano, and ground smoked paprika would be my top picks.
How can green seasoning be stored or preserved?
The freezing method is my favorite way to preserve green seasoning. Portion it in varying sizes of mason jars, glass, or plastic freezer-friendly storage containers. You can also freeze them in ice cube trays, remove them when fully frozen, and store them in freezer bags. The other method is canning, which will allow it to be shelf-stable when unopened or unused. After you open it, it has to be stored in the refrigerator.
How to thaw frozen green seasoning?
You can do it a couple of ways when they are stored in glass jars or plastic bowls. My preferred method is defrosting it overnight in the refrigerator. The other is the quick method, remove it from the freezer and place it in a bowl of cool water to thaw, and place the water every 15 minutes. Depending on the size of the storage container, it should defrost in an hour. If you are using the ice cube tray storage method, place your cubes in a microwave-safe bowl and microwave starting with intervals of 15 seconds until thawed. Frozen ice cubes of green seasoning are so convenient and can easily be used straight from the freezer to the pot depending on the dish you make.
How long does green seasoning last in the refrigerator or freezer?
If you want your seasoning to stay bright green, up to five days. After that time period, it will be still good for up to 2 weeks but will be dull green color. In the freezer up to one year.
Can you re-freeze green seasoning?
Yes, I’ve done it a number of times. When I store my green seasoning in large containers and only need a small amount, I’ll thaw it either overnight or on the counter quick method. Then remove the amount I need and place it right back into the freezer.
How much does it cost to make this green seasoning recipe?
The cost to make this bulk green seasoning is about $24.00 USD if I purchased everything from my local grocery stores. Can be less if you shop sales or grow your own. This bulk recipe makes about 12 (16oz) mason jars, which would be about $2.00 USD a jar. If using a jar a week, this will about last 3 months. For my small family, I typically use about ½ jar a week, so right about 5-6 months.
Caribbean Green Seasoning - Large Batch
- 1 Food Processor or Blender
- 1 Cutting Board
- 5 Bowls
- 2 Knives
- 3 Spoons
- 12 Storage Containers
- 1 Strainer or Colander
- 12 Large Garlic Bulbs (Peeled)
- 6 lbs Yellow Onion (Peeled and Chopped Large Chunks)
- 3 lbs Mini Sweet Peppers (De-stemmed and De-seeded)
- 4 Bunches Italian Flat Leaf Parsley (Roughly Chopped)
- Prep all four ingredients.
- Garlic Bulbs - Remove the skin and rinse, place in a bowl.
- Onions - Remove the skin, rinse, and cut into large chunks, place in a bowl.
- Mini Sweet Peppers - Rinse, chop off tops or stem, and de-seed (optional), place in a bowl.
- Italian Parsley - Rinse well and rough chop (leaves and stems), place in a bowl.
- With a blender or food processor individually blend each ingredient, add a touch of water if necessary to get your desired consistency. Place each ingredient after chopping into one large bowl.
- Mix all four ingredients together and portion into your storage containers.
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