Green Seasoning – Sometimes called green sauce, this customizable seasoning boasts various fresh and flavorful herbs and veggies, including basil, parsley, celery, thyme, rosemary, garlic, onion, green onion, and habanero peppers. Green seasoning gives your favorite meats and dishes a real flavor boost! 😋
Have you ever made a recipe and thought, “Something is missing.”? I know I have. That’s when I grab a jar of ready-made seasoning or spice mix. I ask myself what mood am I in, and then, I reach for the herbs or spices that come to my brain first. And one of those options is this fabulicious green seasoning.
This version of green seasoning is a marriage of various herbs basil, parsley, celery, thyme, rosemary, garlic, onion, green onion, and habanero pepper. Most people include cilantro in the mix, but I’m not a big fan of cilantro in my green seasoning. If you are, throw it in, by all means.
What Is It?
What is Green Seasoning?
Green seasoning is a versatile sauce or paste common throughout the Caribbean and in certain parts of Africa. We use it mainly to marinate beef, chicken, or fish. Each region and country has its own variation with different herbs and spices to suit their taste buds.
- Chopped Vegetables – Celery, onion, green onion, garlic, and grated ginger all make an appearance thanks to their aromatic and flavorful characteristics.
- Fresh Herbs – Fresh thyme, basil, rosemary, and parsley give this sauce lots of flavors and a bright green hue. 🌿
- Spices – Since the herbs and veggies are pretty potent in this seasoning, we go light on the spices. So salt and optional Maggi powder are the only extras.
How to Make Green Seasoning
Prepare and Blend the Ingredients
- Grind – Blend all the ingredients in a food processor or blender into a fine paste. You might have to do this in several batches. If using a blender, add as little water as possible to facilitate blending. If using a food processor, you don’t need liquid. (Photos 1-7)
- Store it in glass jars with airtight lids in the fridge. It’s best used in a couple of days, or you can pour it into an ice cube tray and freeze it. After the cubes are completely frozen, take them out of the tray and store them in zip lock bags for up to two months—Thaw before using unless you’re going to throw them in a soup or stew. (Photos 8-10)
Tips and Tricks
- You can vary this blend’s taste by adding more of your favored herbs and less of what you don’t care for. My favorites are basil and parsley, so I included more of those two ingredients. Feel free to adapt how much of each herb to suit your taste.
- This seasoning makes a great basting or grilling sauce for your favorite meat. Alternatively, drop a cube or a tablespoon in stews or soups to ramp up their flavor.
- If you use a food processor, you do not need liquid when you blend the ingredients. If you use a regular blender, add barely enough water or oil to facilitate combining the ingredients. 💦
You can make green seasoning up to two days before you plan on using it if you store it in the fridge. Alternatively, you can pour the seasoning into an ice cube tray and freeze it. When the seasoning is completely frozen, remove the cubes and store them in Ziplock bags for two months. Thaw the cubes first if using them as a marinade, but it’s not necessary if you use them in soup or stew.
While my recipe doesn’t use vinegar, some people do add it. Vinegar gives the green seasoning a bit of a tang and preserves the blend for a longer time.
My recipe calls for habanero pepper, but you can customize it with any peppers you like and commonly use in your cooking. Bell peppers, pimento peppers, scotch bonnet peppers – any peppers you enjoy can go into the mix.
Most grocery stores carry some kind of green seasoning on the aisle with ethnic foods. But let’s be real, nothing beats the flavor of freshly blended, preservative-free, homemade green seasoning. This is one DIY seasoning that is one hundred percent worth the effort. 💪
- The best thing about green seasoning is that there are a million ways to personalize it. Add or subtract any herbs or veggies you want to. Or add more of your favorite herbs to highlight specific flavors. Then make it mild, or make it extra spicy. You can literally make green seasoning any way you like.
- If you want a more stable shelf life in the fridge, add ¼ cup of olive oil and a dash of vinegar for something similar to chimichurri.
What Do You Use Green Seasoning For?
Use green seasoning to flavor all your favorite meats. I love green seasoning chicken, and I often add it to fish in banana leaves. It’s also delicious in rice dishes, soups, and stews. Try adding a cube to albondigas soup or oxtail soup to up your flavor game.
More Sauce and Seasoning Recipes to Try
- Browning Sauce – A sweet and savory three-ingredient sauce that gives a deep flavor and beautiful color to a wide array of dishes.
- Creole Seasoning – A homemade Cajun sauce that will add depth of flavor and a spicy kick to all your favorite meats and more.
- Homemade Taco Seasoning – Everything you love about taco seasoning, without the shady ingredients (ahem, MSG and preservatives) that are all too common in the store-bought variety.
- Jamaican Jerk Seasoning – Make your own jerk seasoning to bring Caribbean dishes to life.
- Sazon Seasoning – An all-purpose spice mix that is as flavorful as versatile for a Tex Mex flair.
- Homemade Buffalo Sauce – This spicy sauce goes great on more than just wings.
Green seasoning guarantees that no bland dishes will ever come out of your kitchen again. Bring all your favorite dishes to life with this easy-to-prepare seasoning. What dish would you like to add it to? 💚
Watch How to Make It
This blog post was published in May 2013 and has been updated with additional tips and new photos.
- 1 cup green onions, chopped
- 2 cups parsley, chopped
- 1 cup celery leaves, chopped
- 1 cup fresh thyme
- 2 cups sweet basil, chopped
- 3 tablespoons rosemary
- 1 cup onion, chopped
- 1 teaspoon ginger, grated
- ½ cup garlic, chopped
- ½ tablespoon salt
- ½ tablespoon Maggie powder, optional
- Water or vegetable oil, as needed
- Blend all the ingredients in a food processor or blender into a fine paste. You might have to do this in several batches. If using a blender, add as little water as possible to facilitate blending. If using a food processor, you don't need liquid.
- Store it in glass jars with airtight lids in the fridge. It's best used in a couple of days, or you can pour it into an ice cube tray and freeze it. After the cubes are completely frozen, take them out of the tray and store them in zip lock bags for up to two months—Thaw before using unless you're going to throw them in a soup or stew.
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