The key ingredient to any Caribbean meat or fish dish as well as adding flavor to vegetarian dishes in the Caribbean is the concoction of fresh herbs, called Caribbean Green Seasoning. Like the coconut milk we spoke about in the previous recipe, it’s very easy to find prepared green seasoning being sold in bottles at your favorite grocery store or West Indian market. But if you pay close attention to the label you’ll notice that they’re usually laden with fillers, food coloring and preservatives. WHY?
Caribbean green seasoning is so simple to prepare and most of all you can control the ingredients so there’s no need for the added crap! Then you can store it in a container in your fridge and use as needed.
Basically all you have to do is choose some of your favorite herbs, add a little kick with scotch bonnet peppers, some flavor with garlic, ginger and pimento peppers and of course you’ll need a little liquid to puree everything in a food processor or blender. Usually it’s either olive oil, lemon juice or vinegar.
Here’s a quick video I did showing how simple it is to make this wonderful base of all Caribbean cooking, the Caribbean Green seasoning:
This can last for months in your fridge and you also have the option of freezing little amount in your ice cube trays and adding those cubs to your meats and fish when seasoning.