combine all ingredients into a food processor. Pulse until finely chopped. About 30 seconds.
Caribbean Dipping Sauce
In a bowl combine all ingredients and place in the refrigerator for at least 30 minutes.
Place the oil in a dutch oven over medium high heat. Bring the oil to 350° degrees.
Using two bowls, place the buttermilk in one and the dry ingredients in the other. Using a whisk, mix the dry ingredients until well combined.
Add the calamari to the buttermilk and fully coat.
Dredge small batches of the calamari in the flour mixture and all to the hot oil. Cook for 4-5 minutes. If you listen closely it will go from a hissing sound to a poof. That is the perfect time to remove the calamari.
Place the cooked calamari on a wire rack placed inside a sheet pan. Continue this process until all the calamari is cooked.