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One of the best kept secrets of Caribbean cooking is the magical “green seasoning”. This prized concoction of aromatic herbs varies from family to family and the exact recipes are often never shared. This marinade is the very first step in many Caribbean dishes and is simply packed with nutrients, antioxidants and most importantly, flavour!

Our friend Chris De La Rosa at was kind enough to share his green seasoning recipe with us. This simple version of green seasoning has been adapted to ingredients commonly found in North American neighbourhood supermarkets. Green seasoning usually calls for 3 key ingredients “shado beni”, “Spanish thyme” (aka podina) and Pimento peppers. These are a little tricky to get your hands on outside the Caribbean, so Chris has substituted “shado beni” with cilantro, which is similar but less pungent, Spanish thyme with regular thyme and pimento peppers with banana peppers(Cubanelle works too).


1 Bundle of Cilantro (about 1-2 cups)
1 Stalk of celery (include leaves if you have it)
1 Head of garlic (about 11 cloves)
4 Green onions (scallions)
1 Bunch of fresh thyme (about 3/4 cup)
1/4 Cup of water
Pinch of salt (optional)
2-3 Shallots (optional)
2 Pimento peppers (1 banana pepper or 1 Cubanelle)


Lemon Juice


Simply rinse, rough chop and blend to desired consistency in your food processor or blender. That’s it! The marinade should be kept refrigerated, and will remain fresh for up to 3 months.

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