Green Seasoning Blend

A green seasoning blend is the “soul” of Caribbean cooking. For Spice and Savour, this is a fantastic “pantry staple” post because your readers can make a big batch once and use it to elevate everything from chicken and fish to rice and stews.

While every island has its own twist, here is a classic, vibrant Caribbean-style blend that works perfectly with your Escovitch Fish or as a general marinade.

The Ultimate Caribbean Green Seasoning

A fresh, herbaceous power-paste that brings instant life to any dish.

• Prep time: 15 mins

• Yields: Approx. 2 cups

Ingredients

• The Aromatics: 1 large onion (chopped), 1 whole head of garlic (peeled), and 1-inch knob of fresh ginger (peeled).

• The Herbs: 1 bunch of scallions (green onions), 1 bundle of fresh thyme (leaves pulled off the woody stems), 1 bunch of fresh parsley, and 1 bunch of culantro (or cilantro if culantro is hard to find).

• The Peppers: 1-2 Scotch Bonnet or Habanero peppers (keep seeds in for heat, remove for just flavor) and 1 green bell pepper.

• The Liquid Base: ¼ cup Apple cider vinegar or lime juice (for acidity and preservation) and ¼ cup Olive oil (to help it blend into a smooth paste).

• The Secret Spice: 1 tsp Pimento berries (whole allspice) or ½ tsp ground allspice.

Instructions

1. Prep the Herbs: Wash all your herbs thoroughly and pat them dry. It’s important to remove the woody, tough stems from the thyme so you don’t end up with “sticks” in your seasoning.

2. Rough Chop: Give the onion, bell pepper, and scallions a quick rough chop just to help your blender or food processor along.

3. Blend: Add the “harder” items first (garlic, ginger, onion, pimento) to the food processor with the vinegar and oil. Pulse until broken down.

4. Incorporate Greens: Add the fresh herbs in batches, pulsing until you reach your desired consistency. Some prefer it as a chunky relish, while others like a smooth, vibrant green puree.

5. Store: Transfer to a clean glass jar.

Storage & “Pro-Tips” for the Blog

• Fridge Life: This will stay fresh in the refrigerator for up to 2 weeks. Tip: Pour a thin layer of olive oil over the top of the jar to seal out air and keep it from browning.

• The “Flavor Cube” Hack: Tell your readers to pour the seasoning into ice cube trays and freeze them. Once frozen, pop the cubes into a freezer bag. Whenever they’re making a soup or stew, they can just drop 1 or 2 “flavor cubes” directly into the pot!