Top Chef winner Tristen Epps says that green seasoning is the "lifeblood of marinating meat in the Caribbean." This blend of herbs, aromatics, and peppers is widely used across the the region to ...

Caribbean green seasoning most commonly has a base of onion and garlic, culantro or cilantro, scallions, peppers, and a mix of other herbs, often basil and thyme.

Here’s how to make green seasoning: There are as many recipes for green seasoning as there are cooks, but here’s a basic formula for about 1 cup of seasoning.

For Epps, green seasoning includes “cilantro, parsley, or culantro, green onions, onion, garlic, ginger, thyme, pepper, and vinegar… and a good amount of salt.” It’s important to note that he’s ...

Trinidadian Green Seasoning. 1 cup fresh thyme, chopped (Note: if you can get Spanish thyme, also known as Cuban oregano, also known as pudina and grows in Trinidad, use only ½ cup) 1 cup Italian ...

Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night.

When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef.

5 Trinidad seasoning pimento peppers, Cubanelle peppers, ají dulce peppers, or Anaheimchiles, stems removed, chopped (about 4 cups) 1 Scotch bonnet or habanero chile , stem removed, chopped 1 ...