Caribbean Green Seasoning

Green onions
Guy Montag
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 30 servings
Nutrition Facts (per serving)
115 Calories
8g Fat
11g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 30
Amount per serving
Calories 115
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 486mg 21%
Total Carbohydrate 11g 4%
Dietary Fiber 5g 19%
Protein 3g
Calcium 311mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This green seasoning recipe will impart a genuine taste of the islands to your food.

It's that certain something that comes to people's flavor memories when they think of Caribbean food. When West Indians living abroad crave a taste of home, they are usually yearning for a taste of a stew, curry, or baked poultry or meat in which green seasoning has been used. It is very similar to sofrito but spicy.

Making your green seasoning is easy. All you need are fresh ingredients. And, these days, you can find a variety of herbs year-round.


  • 2 cups chopped green onions 
  • 2 cups chopped Chinese celery
  • 2 packed cups chopped cilantro (including leaves and young stems)
  • 1 cup fresh thyme leaves
  • 4 packed cups sweet basil
  • 1/2 cup fresh marjoram
  • 2 tablespoons fresh tarragon
  • 2 tablespoons fresh rosemary
  • 2 cups chopped onions
  • 1 cup chopped garlic
  • 3 to 4 whole Scotch bonnet peppers
  • 2 tablespoons salt
  • 1 cup water or vegetable oil

Steps to Make It

  1. Divide the ingredients into two equal batches. Add to food processor one batch at a time. Pulse or let whirl until all the ingredients are very fine. Drizzle in just enough water to moisten the mixture. Repeat with the second batch of ingredients.

  2. Transfer to glass jars with airtight lids and store in refrigerator or, for longer storage, pour into ice cube trays and freeze.

  3. Remove frozen cubes and store in a zip-top bag in the freezer.

Note: The cubes can be used directly from the freezer without thawing. If you are using it for marinades, thaw first.