Caribbean Green Seasoning
Herby, garlicky, peppery paste that makes chicken, fish, and beans taste alive.
Timing: 10 mins
Caribbean Green Seasoning
Herby, garlicky, peppery paste that makes chicken, fish, and beans taste alive.
Timing: 10 mins
Key move
Use it as a marinade, a finishing sauce base, and a flavor starter in pots.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 10Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Pantry (0/1)
The Finish (0/2)
My paste seems too thin, it's not sticking to the chicken like I expected.
Ah, I see. It sounds like a little too much liquid snuck in during the blending. Don't worry, you can try stirring in a bit more of your scallions or herbs to give it body. Letting…
This seasoning is a bit bland, I'm not getting that bright, herby flavor.
That can happen if our star players – the scallions, herbs, and lime – weren't quite potent enough or if we were shy with them.
Chef's Notes
**Storage:** 5–7 days refrigerated, and freezes well in ice cube trays.
**Use:** 2–3 tbsp per pound of chicken or fish.
**Heat:** Keep pepper optional so the paste stays universal.
The Method
BLEND
Blend all ingredients into a thick, spoonable paste. Add 1-2 tbsp water only if needed to get it moving.
Paste should be thick enough to cling to chicken, not run like a smoothie.
STORE
Store in a jar in the fridge.
Flavor should be bright, herby, and peppery--salt should be noticeable but not harsh.
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