Five condiments from five Caribbean islands to eat way more than five times a week.
The regional variation and bounty of Caribbean cooking is endless, and this extends to more than what spices go into a dish of curry goat. Across the Caribbean, fresh, spicy, full-powered condiments are king, and while some Caribbean islands lay claim to aWhat do these five condiments from five islands have in common? They're fresh and raw, go with all the Caribbean staples , and are dead-simple to make. Use them as dips, salsas, or even marinades.
Some require specialized ingredients. Sour oranges and local chile peppers make these condiments uniquely Caribbean. But they also take well to substitution. Limes or vinegar can replace sour oranges. Jalapeños can replaceand other hard to find Caribbean chillies. Or you can just add a pinch of sugar to balance some of the heat.
A food processor will make preparing any of these condiments that much easier, but don't even bother plugging it in. All you need is a rough chop and 15 minutes to make any of these Caribbean condiments. But make a double batch, because you'll go through them fast.Green seasoning is to Trinidad and Tobago what pesto is to northern Italy. It is an extension of the island's spice-laden foods: a coarse, chunky blend of herbs, onions, and garlic.
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