Trinidad Scotch Bonnet Green Seasoning Marinade
A vibrant, herbaceous Trinidadian marinade built on the foundation of green seasoning—a Caribbean staple of fresh herbs and aromatics. Scotch bonnet peppers add authentic heat and fruity depth, balanced by lime juice and garlic. This bold marinade is ideal for seafood, chicken, or root vegetables, infusing them with the bright, complex flavors of Trinidad and Tobago.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- About 1 cup (240 ml) marinade
Steps
Before you start
- Wear gloves when handling scotch bonnet peppers to avoid irritation
- Use a food processor or blender to create a smooth paste—a mortar and pestle requires more effort
- Prepare the protein or vegetables you plan to marinate before making the marinade
- Refrigerate the marinade for at least 30 minutes before using so flavors can meld
Prep the herbs and aromatics
- Gather all herbs and aromatics on a cutting board.
- Roughly chop the cilantro, culantro (if using), and scallions.
- Leave garlic cloves whole; you'll blend them.
- Remove the stem from each scotch bonnet pepper and discard any brown or soft spots.
- For a gentler heat, carefully cut the pepper in half lengthwise and scrape out the seeds and white membranes with a spoon; for full heat, leave seeds intact.
- Wear gloves throughout handling to protect your skin from capsaicin.
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Ready when: All herbs are roughly chopped and scotch bonnet is seeded (or not, based on heat preference)
Tip: Wearing gloves prevents capsaicin oil from irritating your hands; if you forget and your hands burn, wash with soap and cold water, then rub with vegetable oil.
Combine and blend
- Transfer the cilantro, culantro, scallions, garlic, and scotch bonnet to a food processor or blender.
- Pour in the lime juice and olive oil.
- Add salt and black pepper.
- Process on medium-high speed for 1 to 2 minutes, stopping to scrape down the sides once or twice, until you reach a coarse, chunky paste.
- The marinade should have visible flecks of herbs and pepper, not a completely smooth purée.
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Ready when: Mixture is a chunky, herb-flecked paste with no large unblended pieces
Tip: Don't overblend; a slightly textured paste has better flavor and mouthfeel than a smooth purée.
Taste and adjust seasoning
- Transfer the marinade to a glass jar or small bowl.
- Taste a tiny amount (dab on a fingertip or taster spoon—it is very spicy).
- If too salty, add a squeeze more lime juice; if too sharp, add another drizzle of olive oil.
- If not spicy enough, blend in a few more seeds from a scotch bonnet.
- If too spicy, thin with a touch more lime juice or oil.
- Remember that the marinade will mellow slightly as it sits.
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Ready when: Flavor is balanced: herbaceous, hot, and tangy, with no one element overpowering
Tip: Err on the side of caution with heat; you can always blend in more pepper, but you can't take it back.
Rest and infuse
- Cover the jar or container and refrigerate the marinade for at least 30 minutes before using.
- This allows the flavors to meld and the heat to develop.
- The marinade can be used immediately, but it improves with a few hours of rest.
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Ready when: Herbs have darkened slightly and flavors smell unified and rich
Tip: If you're marinating seafood, don't exceed 4 hours total marinating time, or the lime juice will begin to cure and toughen the fish.
Good to know
Tips
- For seafood, marinate for 2 to 4 hours maximum; longer marinating times will partially 'cook' delicate fish with the lime juice's acidity and make it tough.
- For chicken or hearty root vegetables, marinate for 4 to 8 hours or overnight for deeper flavor development.
- If you can't find culantro, don't skip it entirely—increase the cilantro and add a few fresh basil leaves for a subtle anise note that mimics culantro's earthiness.
- Save leftover marinade as a table sauce or condiment for cooked fish, grilled chicken, or boiled provisions (cassava, sweet potato). A spoonful adds explosive flavor to a plate.
Make ahead
Use immediately for proteins that will be cooked right away. Refrigerate for up to 5 days for maximum flavor. You can also freeze in an ice cube tray for up to 3 months; thaw in the refrigerator before use.
Storage & reheating
Room temperature: Use within 1 hour of making. Refrigerator: Keep in a sealed glass jar for up to 5 days. Freezer: Freeze in ice cube trays (each cube is roughly 1 tablespoon); transfer to a freezer bag and store for up to 3 months. Thaw in the refrigerator before using.
Substitutions
- fresh culantro (chadon beni), leaves → extra fresh cilantro (increase to 1.5 cups / 45 g total) or fresh parsley. Culantro (chadon beni) is traditional but harder to find; cilantro alone works well but is milder and more delicate in flavor.
- scotch bonnet peppers (ripe) → habanero peppers (slightly less fruity but similar heat) or 2 jalapeños (milder). Scotch bonnets are essential to authentic Trinidad flavor, but habaneros are a closer substitute than jalapeños if you can't find them.
- fresh lime juice → fresh lemon juice or a 50/50 blend of lime and vinegar. Lime is brighter and more traditional; lemon is earthier; vinegar adds depth but use sparingly so you don't overpower the herbs.
- extra-virgin olive oil → neutral oil such as grapeseed or sunflower oil. Olive oil is traditional, but neutral oil allows the spice and herb flavors to shine if you prefer.
