Bajan seasonin'

2 1/2 cups

Ingredients

Quantity Ingredient
1 Whole head garlic
Broken into cloves
And peeled (10-12 cloves)
1 medium Onion(s), halved
Coarsely chopped
3 bunches Chives or
2 bunches Scallions
Trimmed, coarsely chopped
1 Green bell pepper, cored
Seeded, coarsely chopped
1 Red bell pepper, cored
Seeded, coarsely chopped
Marinating Time for Seasonin'
1 Celery stalk
1 Scotch bonnet or
2 Jalapeno pepper
Seeded and minced
1 bunch Flat-leaf parsley, stemmed
Coarsely chopped (abt 1 cup)
1 bunch Thyme, stemmed or
1 tablespoon Dried thyme
1 bunch Marjoram, stemmed or
1 tablespoon Dried marjoram (opt)
½ cup Lime juice (3-4 limes)
Salt and pepper

Directions

Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs, and lime juice in a food processor. Correct the seasoning, adding salt and pepper or lime juice to taste. The mixture should be very flavorful.

Store in a glass jar with a nonreactive lid. Refrigerated, it will keep for several weeks.

Makes enough for 2 pounds of meat, chicken, or seafood.

:Whole Chicken 12-24 hours : (put some in the cavity, some under : the skin, and rub the rest over : the skin)

:Whole Pork Shoulder or Tenderloin 8-12 hours :Whole Fish 4-6 hours : (put some in the cavity, some in : slits in the flesh, and rub the : rest over the skin)

:Chicken Breasts, Steaks, Pork Chops 2-4 hours :Shrimp and Fish Fillets 1-2 hours The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 34-35

Submitted By DIANE LAZARUS On 12-13-95

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