Green Seasoning

Packed with zesty, bright flavor and a distinct kick from two kinds of fresh chiles, Green Seasoning is a staple in the kitchens of Trinidad and Tobago. Often used as the base for dishes like Pelau, Green Seasoning is also prized as a finishing sauce to give recipes a final kick.

Green seasoning in a bowl
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey
Active Time:
5 mins
Total Time:
5 mins
4 cups


  • 1 tablespoon grated lime zest plus 6 Tbsp. fresh lime juice (from 3 large limes)

  • ¼ cup coconut vinegar or unseasoned rice vinegar

  • ¾ cup chopped white onion (from 1 medium onion)

  • 12 scallions, roots trimmed, coarsely chopped

  • 8 garlic cloves, peeled

  • 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 bunch chives, coarsely chopped (1/2 cup)

  • 1 bunch culantro or cilantro, coarsely chopped (2 cups)

  • 2 cups loosely packed fresh broadleaf thyme leaves (about 2 ounces) (optional)

  • ½ cup loosely packed fresh thyme leaves


  1. Combine lime zest, lime juice, and vinegar in a food processor. Toss together onion, scallions, garlic, chiles, chives, cilantro, broadleaf thyme (if using), and thyme in a large bowl until combine. Add half of the onion mixture to food processor and pulse to create a chunky purée, about 10 to 12 pulses. Add remaining onion mixture and process, scraping down the sides as needed, until Green Seasoning is smooth, about 1 minute.

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