Caribbean Green Seasoning

If your fridge had a résumé, this green seasoning would be its LinkedIn profile photo — sharp, trustworthy, and quietly making everything look better. You’ll make a jar, forget about it for one meal, and then wonder why you ever bought bland food in the first place.

Why This Recipe Is Awesome

This is the no-fuss, high-return kitchen move: one quick blitz in the blender turns a handful of good herbs and aromatics into a flavor upgrade you can slather on chicken, fish, rice, stews, and basically anything that will hold still long enough. It works because the herbs are raw and bright, the acid wakes everything up, and a little oil smooths the edges so it doesn’t taste like a bowl of lawn clippings. It’s forgiving, fast, and freezes beautifully, which means effort today = deliciousness later. Also, it’s Caribbean cooking’s version of a tiny mic-drop.

Ingredients You’ll Need

• 1 cup fresh cilantro leaves (packed) — don’t stress about a few stems
• 1 cup fresh parsley leaves (packed) — flat-leaf preferred for flavor
• 6–8 scallions, chopped (white and green parts) — mild punch
• 4–6 cloves garlic — more if you’re feeling brave
• 1 medium yellow onion, quartered — for body and sweetness
• 1 green bell pepper, seeded and chopped — classic balance
• 1–2 Scotch bonnet or habanero peppers, seeded (optional) — handle with gloves if you’re dramatic
• 1 handful fresh thyme sprigs (about 2 tablespoons leaves)
• Juice of 1 lime (or 2 tablespoons apple cider vinegar) — acid brightens
• 1/3–1/2 cup neutral oil (vegetable, canola, or light olive oil) — silky texture
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• Optional: 1 teaspoon brown sugar or honey for a hint of balance

Step-by-Step Instructions

1. Step 1

   Roughly chop the onion, bell pepper, and scallions so the blender isn’t doing surgery. Toss everything but the oil and acid into a blender or food processor, add the lime juice and salt, then pulse until the herbs are finely chopped but still textural — think loose paste, not baby food. Taste and adjust salt or heat; remember that flavors meld over time, so don’t overshoot.

2. Step 2

   With the blender running, stream in the oil until the mixture emulsifies into a saucy, spreadable consistency. Spoon into a clean jar, press a little oil on top to protect it, and refrigerate for up to 2 weeks or freeze in portions for 3 months. Use as a marinade, finishing sauce, or quick stir-in to save dinner from boredom.

Common Mistakes to Avoid

Overblending until it’s a green soup — you want texture and personality, not a smoothie. Skimping on acid; it’s the lift that keeps the herbs lively. Using only cilantro without parsley or thyme makes it one-note and a bit flat. Storing it in an unsealed jar — exposure to air dulls that vibrant color and flavor fast. And yes, counting “a bunch” as a measure without eyeing quantities leads to wildly inconsistent results.

Alternatives & Substitutions

No cilantro? Use more parsley and a few basil leaves for a different but still bright profile — basil adds a sweeter, Italian counterpoint. If you can’t find Scotch bonnet, use jalapeño for mild heat or a small serrano for something sharper. Swap lime juice for white wine vinegar or lemon in a pinch; lime is authentic but acid is acid. For a vegan, oil-free version, puree with a little water and extra vinegar, but expect a thinner texture. Want smokiness? Add a teaspoon of smoked paprika or a small roasted red pepper.

FAQ

Question 1?

How long does this keep? Kept refrigerated in a sealed jar with a thin layer of oil on top, it will stay vibrant for about 10–14 days. Freeze in ice cube trays or small containers for 2–3 months; defrost as needed and stir before use.

Question 2?

Can I use dried herbs? Technically, yes, but dried herbs won’t deliver the same brightness and fresh-again taste. If you must, reduce the liquid and start with a quarter of the dried amount, but do yourself a favor and use fresh herbs when making green seasoning.

Question 3?

How spicy should I make it? That’s up to you. Start with one seeded hot pepper for a gentle warmth, or add seeds if you like real heat. Remember, the heat concentrates a bit as it sits; you can always add more later but you can’t take it out.

Final Thoughts

This Caribbean green seasoning is the kind of kitchen shortcut that actually makes you feel like you tried — without the commitment. It’s vibrant, endlessly choosable, and performs miracles on tired weeknight proteins. Make a batch, label the jar, and watch it become your go-to cheat that never feels like cheating. If you pair it with rice and a toasted coconut finish, I won’t stop you — I’ll just quietly admire your excellent life choices.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.