Also if anyone is looking for culantro / shado beni, sometimes at Asian markets it's called either: Ngò Gai or Sawtooth Coriander. Most stores that carry southeast asian ingredients will have it, it's common in Vietnamese food.
I’m Jamaican and I use scotch bonnet in my green seasoning instead of wiri wiri pepper I love the flavour it adds... I don’t use the seeds tho, I take the seeds out and use about 3-4 medium sized peppers. I live a little north of Barrie & shado benni is sometimes tricky to find so one day I went to the Asian market and found some, so I got extra and I planted it and it rooted really easily. Now I have a nice patch of shado benni growing and I don’t need to worry about buy any. It’s grows like a weed!
I usually use vinegar when preparing my seasonings. I also like mixing scotch bonnet peppers and sweet pepper or Italian sweet peppers. Next time I make my seasonings, I'm going to try your method.
nice vid ,when i grind my seasoning i place it into ice cube trays and freeze it so taht when iam cooking i will use 1-2 cubes according to what iam making
Time for another batch. I made this green seasoning and it is AMAZING!! I agree that the Olive oil just sets it off!!! I find myself using green seasoning on things I never thought I would...like eggs. The family LOVES my "green eggs"!! I freeze into cubes and use as needed. So happy to have found your recipe.
Just back from the store to get what I needed. Thanks for the great videos Chris! I work at a youth detention centre near Montreal and I made our boys some Jerk chicken and rice and peas using your recipes and advice. The boys were very happy! keep up the great work brudda!
I'm in Brooklyn NY and use everything you have but celery and wiri wiri peppers, instead I use scotch bonnet without seeds. I am going to add olive oil this time.
Uncle Chris in my opinion you should try storing it in a Glass cntainer instead of plastic. I'm going to try using olive oil in mine. I've always used used a little onion in mine stored it in the fridge and has never gone bad. Love your channel. 😋
Thanks for this Green Seasoning Recipe! I went to the grocery store yesterday and saw the pre- made kind on shelf after viewing the looks of it and ingredients I came to your channel for recipe to make it fresh. I made a nice size batch and jarred it. Can’t wait to use in my stewed chicken tomorrow.
Watch nah uncle Chris, without your channel ah doh know what muh food would like nah! Thank yuh ever so much fuh blessing us with your exquisite recipes and cooking skills
I made green seasoning in November 2020. I wanted to make some Jamican oxtails. I marinated the oxtails overnight in the green seasoning. They were simply declious.
Fortunately for me, I'm able to get just about everything shown here. The only ones I can't find are the unripe pimento & riri. I get that yellow one, but I'm not sure what it's called. I also use scotch bonnet and/or habanero. I use another pepper that looks similar to scotch, called ajicito, (ah-he-see-toe) in Spanish. It gives great flavor, but without all the heat. I use onion now, but as mentioned, it does cut back on the shelf life - so the big container stays in the fridge until needed. Some of us Haitians add cloves while blending/processing & some add it directly to the meat being seasoned or dish being cooked. Some also use sweet green peppers, as well, for added flavor & majority of us use parsley over cilantro. I happen to love both, & thankfully, cilantro doesn't taste like soap to anyone in my family! My mom is old fashioned & likes to make hers fresh, using only the motor & pestle! Her recipe is simple, but very potent: a stalk or 2 of green onion, some whole peppercorns, whole clove (3-4), like half of a scotch (whew) & 2-3 garlic gloves. My eyes are usually watering when I make it, lol. I've substituted the cloves for a few allspice berries here & there, also excellent.
I usually buy green seasonings here in Toronto but your method looks easy and I am sure without pressureative. Is there another name for pimento perpers.?
I just moved from Munich, Germany to Vienna, Austria , and the hunt for shadowbenni is still a big fail. Definitely been looking for a green seasoning recipe, so seeing this popup is bliss. Lovin the work man.
Eliminate one item and then include the shallots. You dont want it too be watered down. This recipe he using is very good. Its how I make it but I use two other ingredients.
I love this stuff! I add some ingredients to mine which would probably make you balk but the chadon beni/culantro (sawtooth coriander down here in Australia) and thyme are definite musts for me. Will definitely use olive oil next time as I think that's a great idea.
Great recipe! Thank you. Can you spell the name you're saying for the small pepper? I'm not Caribbean, but curious of this might be a pepper I know by another name and can access here. I like my seasoning blends somewhat chunky too, and I use the citrus or vinegar as well like your mom
Hi I just subscribed too you. Thanks for recipe. Im going to by your cookbook. But next month after my bills are piad I will be treating myself too your cookbook. So curious too see all them good recipes. THAT BOOK BETTER DELIVER MAN !!!!!!!!!! YOUR RECIPES IS ON THE MONEY SO I HOPE I SEE SOME OF THEM ALSO IN YOUR COOKBOOK.
Thank you Chef Chris #caribbeanpot for your video. You gave some important information. You said to use the fresh vegetables from your region and to use what you like. It’s smells so beautiful. I jarred half and froze half. AGAIN, THANK YOU. There’s a picture on my video page. I thanked you there as well.
As always nice video Chris...I did a green seasoning at one of our bbq classes and the people went crazy , it was their first time trying it out. I hope one day u could visit one of our classes, love your content bro , keep it up...👍
@@caribbeanpot the classes are held at bbq world/bbq university in Whitby Ontario , I mentioned in my last comment on your bbq smokehouse video..I could message you privately with more info, let me know the best way to contact you, will get you in direct contact with the head chef..he will love your content
Thank you Mr. Caribbean Pot I am a new subscriber I have viewed several of your Videos I was referred to you by a person that works at Trader Joe's she gave me a recipe but she told me to check out your video for chicken coconut curry but I see you also had it for the ...👉🏾Shrimp👈🏾 which is really what I needed it for I'm going to make the shrimp with the recipe that she gave me using your video as a guide she's from one Island and her husband is from another it's a dish just like you make it but they also add potatoes thank you for sharing with details how you make your green sauce I'll be getting ingredients tomorrow to make this truly appreciate you awesome Video.. I'll be checking out your website, FB and your book as well 😋😊
Thanks for the tips. I picked up some Spanish Thyme while in the Bahamas and it’s growing nicely. Compared to regular thyme how much should I use? Would a leaf be like a sprig? Looking forward to a Gallivanting from your time during Carnival. Love the cook book! Wendy
Thanks Chris, I love Chardon beni but can’t find it in Europe. Is it a thistle plant and does it grow in the Canadian climate? The generous use of olive oil def works. Have you blended your green seasoning with both olive oil and lime or lemon juice? Do you prefer lemon or lime? Also do you us Salt in your green seasoning?
belle Mac hey I live in Mississauga. But if you live in other places in the GTA definitely try searching up “West Indian store”. But if you live in sauga there is “Charlie’s West Indian store”
My dear Chris if you ever start to make this green seasoning to sell I’ll be one of the first to purchase it. It looks amazing and I know I wouldn’t be able to get all the fresh ingredients I would require to make it.
Mr Chris, Imma have to send you some $$$ so you can stand me some of those pimiento 🌶️ peppers to NYC 🗽!! I can't find them nowhere here. I need to get some seeds so I can grow some in my garden. Bless you always, 🙏🏾❤️
Not sure why your herbs have enough liquid as it shouldn't. And I can tell you with certainty it does not separate when you use oil. But I can't argue with your experience.
not the exact same flavor but you can sub cilantro (coriander) as Chris says...it's worth a little hunting if you have access to asian or latin american markets...look for these names: shadow beni, chadon beni, culantro, recao, bhandhania, ngo gai
Hi Chris,, is there a place I can go to get the ingredients you have mentioned ...Well, that was vague..lol. A list of these ingredients that is. Thanks a bunch.
Also if anyone is looking for culantro / shado beni, sometimes at Asian markets it's called either: Ngò Gai or Sawtooth Coriander. Most stores that carry southeast asian ingredients will have it, it's common in Vietnamese food.
Also, in Spanish markets its called recaito.
I just bought some at Publix! It’s a supermarket in SE USA. I was very surprised to see it there and snatched it up quick!
Recado as well
I wish there was somewhere to buy fresh pimento peppers in the UK, but unfortunately I don't think we have the climate for it 😕
I’m Jamaican and I use scotch bonnet in my green seasoning instead of wiri wiri pepper I love the flavour it adds... I don’t use the seeds tho, I take the seeds out and use about 3-4 medium sized peppers.
I live a little north of Barrie & shado benni is sometimes tricky to find so one day I went to the Asian market and found some, so I got extra and I planted it and it rooted really easily. Now I have a nice patch of shado benni growing and I don’t need to worry about buy any. It’s grows like a weed!
send seeds.. (smile) I've tried in-vain to grow shado bein. No Success.
You're very fortunate, I don't have anywhere to grow any! 😩 So the Caribbean & Asian markets stay getting my dollars! 😅
what is shado beni called at the Asian market?
@@nishani3 it's called CULANTRO
Nishata ngo gai in Asian markets
I usually use vinegar when preparing my seasonings. I also like mixing scotch bonnet peppers and sweet pepper or Italian sweet peppers. Next time I make my seasonings, I'm going to try your method.
nice vid ,when i grind my seasoning i place it into ice cube trays and freeze it so taht when iam cooking i will use 1-2 cubes according to what iam making
thx for the support
a little ginger root is good too
I like adding my ginger fresh when I use it in a dish as I find the power dissipates a bit when used in a green seasoning
Time for another batch. I made this green seasoning and it is AMAZING!! I agree that the Olive oil just sets it off!!! I find myself using green seasoning on things I never thought I would...like eggs. The family LOVES my "green eggs"!! I freeze into cubes and use as needed. So happy to have found your recipe.
Just back from the store to get what I needed. Thanks for the great videos Chris! I work at a youth detention centre near Montreal and I made our boys some Jerk chicken and rice and peas using your recipes and advice. The boys were very happy! keep up the great work brudda!
I'm in Brooklyn NY and use everything you have but celery and wiri wiri peppers, instead I use scotch bonnet without seeds. I am going to add olive oil this time.
I really like that fresh green combi. Looks like a sort of rich chuckney. Great tips Chris. Many thank iry
Thank you so much for sharing how you make the green seasoning. I will try.❤❤
Uncle Chris in my opinion you should try storing it in a Glass cntainer instead of plastic. I'm going to try using olive oil in mine. I've always used used a little onion in mine stored it in the fridge and has never gone bad. Love your channel. 😋
Thanks for this Green Seasoning Recipe! I went to the grocery store yesterday and saw the pre- made kind on shelf after viewing the looks of it and ingredients I came to your channel for recipe to make it fresh. I made a nice size batch and jarred it. Can’t wait to use in my stewed chicken tomorrow.
Since after you did the last video about using the olive oil it’s a must for us home now. I find it taste better and last longer. 👍🏼👊🏼👊🏼🇹🇹
Watch nah uncle Chris, without your channel ah doh know what muh food would like nah! Thank yuh ever so much fuh blessing us with your exquisite recipes and cooking skills
I really do like ur cooking
Just tried this....LOVE LOVE LOVE it ❤️❤️❤️
I made green seasoning in November 2020. I wanted to make some Jamican oxtails. I marinated the oxtails overnight in the green seasoning. They were simply declious.
Wonderful Green Seasoning recipe Chris. Love it
Thank you.
Fortunately for me, I'm able to get just about everything shown here. The only ones I can't find are the unripe pimento & riri. I get that yellow one, but I'm not sure what it's called. I also use scotch bonnet and/or habanero.
I use another pepper that looks similar to scotch, called ajicito, (ah-he-see-toe) in Spanish. It gives great flavor, but without all the heat.
I use onion now, but as mentioned, it does cut back on the shelf life - so the big container stays in the fridge until needed. Some of us Haitians add cloves while blending/processing & some add it directly to the meat being seasoned or dish being cooked. Some also use sweet green peppers, as well, for added flavor & majority of us use parsley over cilantro.
I happen to love both, & thankfully, cilantro doesn't taste like soap to anyone in my family!
My mom is old fashioned & likes to make hers fresh, using only the motor & pestle! Her recipe is simple, but very potent: a stalk or 2 of green onion, some whole peppercorns, whole clove (3-4), like half of a scotch (whew) & 2-3 garlic gloves.
My eyes are usually watering when I make it, lol. I've substituted the cloves for a few allspice berries here & there, also excellent.
much luv for the kind support and for taking the time to leave your comments/tips
@@caribbeanpot You're welcome brother, may you & your family be well.
Hi Chris, thank you for sharing cool recipes.
I usually buy green seasonings here in Toronto but your method looks easy and I am sure without pressureative. Is there another name for pimento perpers.?
I just moved from Munich, Germany to Vienna, Austria , and the hunt for shadowbenni is still a big fail. Definitely been looking for a green seasoning recipe, so seeing this popup is bliss.
Lovin the work man.
much luv for the support. Try any Asian supermarket if you can find one.
The other name is Culantro or Vietnamese Coriander
Go to an asian store. Look for parsley
In Munich, there is a large chinese supermarket close to the Gasteig on Rosenheimer. You will get the shadow beni there.
Love your channel. Great recipes 🤪
Well done as usual sir. Thank you for this.
Chris...let me come learn some trini cook-ups with ya...I drive to Hamilton and we can lime it up too...big fan of the trini cook-up!
Thanks Chris, Lovely to see you
thx Beverley
Can you do a video making doubles. I love doubles, not enough Trinidad restaurants here in America only New York.
great video
I normally make a lovely seasoning but i use vinegar to blend so i'll have to try you try your method.
Good afternoon messaging you from guyana what can I use to preserve my green seasoning
Great video. Thanks 😀
most welcome
Hey Chris what about shallots? I used them n got a great flavour
Eliminate one item and then include the shallots. You dont want it too be watered down. This recipe he using is very good. Its how I make it but I use two other ingredients.
I love this stuff! I add some ingredients to mine which would probably make you balk but the chadon beni/culantro (sawtooth coriander down here in Australia) and thyme are definite musts for me. Will definitely use olive oil next time as I think that's a great idea.
do share your recipe when time permits
This recipe is better than the on you make the first time
pretty much the same thing.. back then I could only get what was available back then locally
Hi good day. Will the lemon juice help keep it lasting longer in the refrigerator or just the olive oil?
Looks😍😍😍 I'm going to try this with scotch bonnet peppers but what can I use in replacement of the pimento peppers?
Great recipe! Thank you. Can you spell the name you're saying for the small pepper? I'm not Caribbean, but curious of this might be a pepper I know by another name and can access here. I like my seasoning blends somewhat chunky too, and I use the citrus or vinegar as well like your mom
Hi I just subscribed too you. Thanks for recipe. Im going to by your cookbook. But next month after my bills are piad I will be treating myself too your cookbook. So curious too see all them good recipes. THAT BOOK BETTER DELIVER MAN !!!!!!!!!! YOUR RECIPES IS ON THE MONEY SO I HOPE I SEE SOME OF THEM ALSO IN YOUR COOKBOOK.
Blessings always!
thx kindly.. likewise
Question. Can you add salt and or vinegar to maintain freshness if you don't want it stored in the fridge?
Shado beni is also called recao in North American Spanish places
Thank you Chef Chris #caribbeanpot for your video. You gave some important information. You said to use the fresh vegetables from your region and to use what you like. It’s smells so beautiful. I jarred half and froze half. AGAIN, THANK YOU. There’s a picture on my video page. I thanked you there as well.
I love your videos. Ty. Just wondering how long this will last in the fridge?
months
Chris, thank you so much.
most welcome
As always nice video Chris...I did a green seasoning at one of our bbq classes and the people went crazy , it was their first time trying it out. I hope one day u could visit one of our classes, love your content bro , keep it up...👍
It would be my pleasure. where are the classes held?
@@caribbeanpot the classes are held at bbq world/bbq university in Whitby Ontario , I mentioned in my last comment on your bbq smokehouse video..I could message you privately with more info, let me know the best way to contact you, will get you in direct contact with the head chef..he will love your content
Can I please have a list of all the seasonings you used....I am in the USA and may not be able to get all the ingredients. Thanks do much.
Really nice Chris thx for the Post🖒🖒
enjoy
Thank you for your videos. Great inspiration
most welcome Katie
Nice seeing you!😅 and i will def do this ..I'm Caribbean as well🥂🌴🇸🇽
much luv for the kind support
I am so glad you made this video.👍👍
most welcome
Great Job Chris! Love de greet seasoning.
thx kindly
Hi chef when will you visit Barbados
What do you think about adding a carrot to it?
Can u add olive oil or vegetable oil
Thank you for sharing this chris ☺
most welcome
Thank you Mr. Caribbean Pot I am a new subscriber I have viewed several of your Videos I was referred to you by a person that works at Trader Joe's she gave me a recipe but she told me to check out your video for chicken coconut curry but I see you also had it for the ...👉🏾Shrimp👈🏾 which is really what I needed it for I'm going to make the shrimp with the recipe that she gave me using your video as a guide she's from one Island and her husband is from another it's a dish just like you make it but they also add potatoes thank you for sharing with details how you make your green sauce I'll be getting ingredients tomorrow to make this truly appreciate you awesome Video.. I'll be checking out your website, FB and your book as well 😋😊
How do you correct the green seasoning if you use too much shadow bene
Basil and broad leaf thyme ☺
2 I don't like.. add rosemary too
Thanks Chris, I made this it's great! Food taste wikkid
Hi! I made my green seasoning too spicy any way I can counteract it? Thanks!
Hi, are pimento peppers spicy? Thanks in advance
No they’re not!!
I have to add pimento to my pepper garden!
I noticed that you used unripe pimiento peppers. Is that for color or for the flavor?
better flavor than the ripe
Thank you!!! I just ordered some Trinidad pimento seeds today
😋🌶
Which stores in Toronto area can you find chado beni? I would like to find that.
Thanks for the tips. I picked up some Spanish Thyme while in the Bahamas and it’s growing nicely. Compared to regular thyme how much should I use? Would a leaf be like a sprig? Looking forward to a Gallivanting from your time during Carnival. Love the cook book! Wendy
Much luv for the kind support
Thanks Chris, I love Chardon beni but can’t find it in Europe. Is it a thistle plant and does it grow in the Canadian climate? The generous use of olive oil def works. Have you blended your green seasoning with both olive oil and lime or lemon juice? Do you prefer lemon or lime? Also do you us Salt in your green seasoning?
Try looking for Chinese Parsley at the Chinese shops.
Same thing x
I want to purchase a cookbook, but your website isn’t up
Chris, what are the red peppers?
wiri wiri aka coffee peppers
caribbeanpot thank you
Tanki, Tanki! for the ingrediants forgreen Seasoninig , Chris #IRIE #GOODNESS #TASTENICE #Carribbeanpot🧅🧄🫑🌶️🥘
Hey Chris where in southern Ontario can you find wiri wiri, pimento peppers and shado beni. I'm located in Toronto !
belle Mac hey I live in Mississauga. But if you live in other places in the GTA definitely try searching up “West Indian store”. But if you live in sauga there is “Charlie’s West Indian store”
My dear Chris if you ever start to make this green seasoning to sell I’ll be one of the first to purchase it. It looks amazing and I know I wouldn’t be able to get all the fresh ingredients I would require to make it.
Chris can I use avocado oil instead of olive oil?
while I've never used it. I'm sure it will work Any oil I guess.
What do u do with this green seasoning ??
Mr Chris, Imma have to send you some $$$ so you can stand me some of those pimiento 🌶️ peppers to NYC 🗽!! I can't find them nowhere here. I need to get some seeds so I can grow some in my garden. Bless you always, 🙏🏾❤️
Can I put vinager to preserve the green seasoning as well?
I don't recommend. it will go an ugly black green and you'll break down the herbal qualities
How much olive oil Chris
"youa, ire up all u self nah" 😂😂😂😂I'm learning Trini. This for the green update🤗
Thank You for your cooking wisdom!! 🌄🌄🌄#Salute🙌🙌 #Subscribed 💃💃💃
Can you list all of ingredients that you have you use in this video.
I dont use the oil cause when stored it separates. The herbs will release enough fluid to be able to process.
Not sure why your herbs have enough liquid as it shouldn't. And I can tell you with certainty it does not separate when you use oil. But I can't argue with your experience.
@@caribbeanpot I would assume that when I wash the herbs whatever little moisture that remains is what helps.
can you add enough spices to convert jarred puerto rican sofrito to something close to this. any comment s are appreciated
Hi Chris I live in the UK can't get shadow benny
use cilantro (coriander)
@@caribbeanpot is that what it is? I been watching you for years I didn't know the alternative in the UK. Thx
not the exact same flavor but you can sub cilantro (coriander) as Chris says...it's worth a little hunting if you have access to asian or latin american markets...look for these names: shadow beni, chadon beni, culantro, recao, bhandhania, ngo gai
Is Chutney Coriander the same as green sauce
No
Any suggestions for a roucou recipe
How long will it stay fresh in the fridge?
a few months
Chris you're so handsome... love all your videos. Please don't stop😊
How come we use onions in our seasoning and it last. The older folk didn't put theirs in a fridge because my did not have one.
Hi Chris,, is there a place I can go to get the ingredients you have mentioned ...Well, that was vague..lol. A list of these ingredients that is. Thanks a bunch.
where are you based?
I found your on-line site. I found the recipe. I know what I needed to do, lol. I'm in Midland, Texas right now.
@@Babsonthego4 try any Latin or Asian markets.
How could i keep my green seasoning long
Guyana thyme
Olive oil when being worked in a blender or food processor can develop a bitter taste to it. Anyone encountered this issue?
Vinegar is a preservative
I can get wiri wiri pepper
Why you didn’t list the ingredients?
Sofrito
I use vinegar instead of the oil
not for me.. it breaks down the freshness of the herbs and dilute things too much for my liking. but I appreciate you using what you like.
Nice organic seasoning.but its best to store in bottles, plastics no.
I just throw in any CocaCola bottle
You should have a BBQ in the summer and everyone should bring a dish form your book or channel.
I want ah book took you have a email?
nah.. too many people will wan to stay (jokes)
@@caribbeanpot: dont worry when the food done we will leave lol...
@@caribbeanpot how do I get to order your cook book?
don't worry rosemary and basil is not a typical Caribbean thing we make in green seasoning
🤩🤩🤩