Trinidadian Green Seasoning Paste
A fresh, aromatic herb paste at the heart of Trinidadian cooking. This vibrant green blend of cilantro, culantro, chives, garlic, and lime juice is used to season soups, stews, marinades, and rice dishes. The paste keeps for weeks in the fridge, making it perfect for adding authentic Caribbean flavor to weeknight meals. Ground together into a smooth, fragrant paste, it captures the essence of island cooking in a jar.
Steps
Before you start
- Wash all herbs thoroughly and pat completely dry—excess water dilutes the paste and shortens its shelf life
- Have a food processor or blender on hand; a mortar and pestle works but takes much longer
- Use fresh herbs only; this paste depends entirely on their vibrancy
Combine dry herbs
- Add the cilantro, culantro, chives, and garlic to a food processor or blender.
- Start with about half the cilantro and culantro to make room for even blending.
+ Show details− Hide details
Tip: Don't pack the herbs down tightly when measuring; use a light hand so air gaps stay between the leaves for easier grinding.
Pulse to break down herbs
- Pulse the food processor 4–6 times for 1–2 seconds each, stopping to scrape down the sides with a spatula.
- The herbs should be coarsely chopped but not yet mushy.
- This helps prevent the herbs from heating up and losing volatile oils during processing.
+ Show details− Hide details
Ready when: Herbs are broken down into small, uneven pieces; no large leaves remain intact
Tip: Pulsing rather than continuous blending keeps the herbs vibrant green and preserves the delicate, fresh flavor; continuous blending heats them up and can turn them brown.
Add lime juice and salt
- Pour in the lime juice and sprinkle the salt over the herb mixture.
- The lime juice acts as a natural preservative and prevents browning, while the salt helps break down the cell walls of the herbs and release their moisture and oils.
Grind to a paste
- Run the food processor in short bursts of 3–4 seconds, scraping the sides every 10–15 seconds, until the mixture becomes a coarse, wet paste with visible herb bits throughout (5–7 minutes total processing time).
- The paste should cling together but not be completely smooth.
- If it looks too wet, let it sit in a fine-mesh strainer for 5 minutes to drain excess liquid, then return it to the processor and pulse again briefly.
+ Show details− Hide details
Ready when: Paste is thick, wet, and chunky; no large herb pieces remain; it holds together on a spoon
Tip: A paste that is too thin will not keep well and may separate; a paste that is too smooth loses the rustic, coarse texture that is traditional. Aim for the texture of a loose pesto.
Transfer to storage jar
- Spoon the finished green seasoning paste into a clean glass jar with a tight-fitting lid.
- Press down gently with the back of a spoon to remove any large air pockets and to help settle the paste.
- Leave about ¼ inch of headspace at the top.
+ Show details− Hide details
Ready when: Paste is packed into the jar with minimal air pockets
Tip: A glass jar with a rubber seal keeps the paste fresher longer than plastic; plastic can absorb odors from the strong herbs.
Good to know
Tips
- Culantro has a stronger, peppery flavor than cilantro and is essential for authentic Trinidadian green seasoning—seek it out at Caribbean or Latin markets if possible; it makes a noticeable difference
- Always use fresh herbs; dried herbs will result in a dull-colored, weak paste that bears no resemblance to the vibrant, aromatic original
- To use the paste, add 1–2 teaspoons to soups, stews, marinades, rice, or roasted vegetables; it's potent, so start small and adjust to taste
- For extra preservation and deeper flavor, top the finished paste with a thin layer of olive oil before sealing the jar; this creates an airtight barrier that keeps the paste fresh longer
Make ahead
Make this paste 1–2 days ahead and refrigerate so the flavors meld and mellow slightly. It also keeps up to 4 weeks in the fridge and up to 6 months frozen, making it excellent for meal prep. Freeze in ice cube trays and pop out cubes to use in soups and stews.
Storage & reheating
Room temperature: Up to 1 day in a sealed jar (though flavor is best fresh). Refrigerator: Up to 4 weeks in a sealed glass jar; the lime juice and salt act as preservatives. Freezer: Up to 6 months frozen in ice cube trays or a freezer bag; thaw at room temperature or add directly to hot dishes. To use frozen paste, add a cube or two to soups, stews, rice, or marinades straight from the freezer; it melts instantly.
Substitutions
- fresh culantro (recao), leaves only → 1 additional cup (60 g) fresh cilantro. Culantro is harder to find outside the Caribbean; cilantro alone works but the paste will be slightly less peppery and aromatic. Use equal weight of cilantro if culantro is unavailable, and add an extra pinch of salt to compensate.
- fresh chives → ¾ cup (30 g) fresh scallion greens (white and light green parts), cut into ½-inch pieces. Scallion greens are milder but provide a similar onion note. The paste will be slightly less delicate; use a light hand with salt to avoid over-seasoning.
- fresh lime juice → 3 tablespoons fresh lemon juice. Lemon juice is more acidic and sharper; the paste will have a different brightness. Some cooks prefer lime for its Caribbean authenticity, but lemon works in a pinch.
- garlic cloves, peeled → 4 cloves garlic, peeled and grated on a box grater instead of chopped. Grating garlic releases more of its juices and breaks it down more finely, distributing the flavor more evenly. The paste will be slightly smoother and more pungent.
