Jerk Seasoning, Sofrito, and Green Seasoning

Jerk Seasoning

Makes: 1 cup (8 fl oz/250 ml)

Prep time: 10 minutes

“Jerk” refers to both the seasoning, and the style of cooking over pimento wood. Pimento is unique to the region, and Jamaica remains the largest producer, which is why it has become so deeply tied to the island’s culinary identity. The global popularity of jerk cooking has led to the excessive harvesting of pimento wood, significantly reducing its availability.

INGREDIENTS

The Caribbean Cookbook Rawlston Williams

• 1 tablespoon allspice berries, ground

• 1 teaspoon ground cinnamon

• ½ teaspoon freshly grated nutmeg

• ½ teaspoon ground cloves

• 1 teaspoon salt, plus extra as needed

• 1 teaspoon freshly ground black pepper, plus extra as needed

• 4 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 4 scallions (spring onions), finely chopped

• 1 to 2 Scotch bonnet peppers, finely chopped

• 2 tablespoons dark brown sugar

• 2 tablespoons chopped fresh thyme

• 2 tablespoons fresh lime juice, plus extra as needed

• 1 tablespoon vegetable oil

• 1 tablespoon distilled white vinegar

DIRECTIONS

In a bowl, stir together the allspice, cinnamon, nutmeg, cloves, salt, and black pepper. Add the garlic, fresh ginger, scallions (spring onions), and Scotch bonnets, stirring until evenly incorporated. Mix in the brown sugar, thyme, lime juice, vegetable oil, and vinegar, combining thoroughly to create a smooth paste. Taste and adjust the seasoning by adding more salt, sugar, or lime juice, as desired.

Use immediately or store airtight in the refrigerator for up to 1 week.

Sofrito

Makes: 1 ½ cups (350 g)

Preparation time: 10 minutes

This aromatic mixture is the heart of many traditional Puerto Rican dishes. Use as a base for rice, beans, stews, or marinades to add authentic Puerto Rican flavor.

INGREDIENTS

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 6 ají dulce peppers

• 1 bunch of cilantro, chopped

• 1 bunch of culantro (chadon beni)

• 2 teaspoons fresh oregano

• 2 tablespoons vegetable oil

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

DIRECTIONS

In a blender or food processor, combine the onion, both bell peppers, the garlic, ají dulce, cilantro, culantro (chadon beni), oregano, oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. Adjust the salt and pepper to taste.

Store airtight in the refrigerator for up to 2 weeks, or in the freezer in small portions for longer storage.

Green Seasoning

Makes: 1 cup (8 fl oz/250 ml)

Preparation time: 10 minutes

Green seasoning is one of the most important building blocks in Caribbean cooking. Almost every island has its own version, and it is the first layer of flavor in countless dishes. At its heart, it is a blend of fresh herbs, garlic, onions, peppers, and citrus, pounded or blended into a paste. Some cooks lean heavily on culantro (chadon beni), while others use more parsley or thyme, and the balance of heat depends on what peppers are at hand. Green seasoning is more than just a marinade—it’s memory and instinct in a bottle. You season your chicken with it before it ever touches a pot, rub it into fish before frying, stir it into stews, or even fold a spoonful into rice for depth. Every cook has a jar tucked into the fridge, and every family swears by their version. To understand Caribbean food culture is to understand that seasoning begins here.

INGREDIENTS

• 10 leaves broad leaf thyme

• 10 culantro (chadon beni) leaves or 1 small bunch cilantro (coriander), chopped

• 3 scallions (spring onions), chopped

• 1 small yellow onion, chopped

• 3 cloves garlic, minced

• ½ small Scotch bonnet pepper (optional for less heat)

• 2 teaspoons chopped fresh thyme

• 3 tablespoons yellow mustard (optional)

• Juice of ½ lime

• ¼ cup (2 fl oz, 60 ml) distilled white vinegar

• 2 tablespoons vegetable oil

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon freshly ground black pepper, plus more to taste

DIRECTIONS

In a blender or food processor, combine the broad leaf thyme, culantro (chadon beni), scallions (spring onions), onion, garlic, Scotch bonnet (if using), regular thyme, mustard (if using), lime juice, vinegar, oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. Adjust with salt and pepper to taste.

Store airtight in the refrigerator for up to 4 weeks, or in the freezer for longer storage.

Excerpted from The Caribbean Cookbook © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. All rights reserved.

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