Bajan seasonin' (barbados)

1 Servings

Ingredients

Quantity Ingredient
1 Head garlic; broken into cloves and peeled (10-12 cloves)
1 medium Onion; halved and coarsely chopped
3 bunches Chives or 2 bunches of scallions, trimmed and coarsely chopped
1 Green bell pepper; cored, seeded and coarsely chopped
½ Red bell pepper; cored, seeded and coarsely chopped
1 Celery stalk
1 Scotch bonnet or 2 jalapeno peppers, seeded and minced (for hotter seasoning, leave the seeds in)
1 bunch Flat-leaf parsley; stemmed and coarsely chopped (about 1 cup)
1 bunch Fresh thyme; stemmed, or 1 tablespoon dried
1 bunch Fresh marjoram; stemmed, or 1 tablespoon dried (optional)
½ cup Fresh lime juice (3-4 limes)
Salt and freshly ground black pepper

Directions

Philadelphia Online -- Philadelphia Daily News

Coarsely puree the garlic, onion, chives, bell peppers, celery, chili peppers, herbs and lime juice in a food processor or pound to a paste with a mortar and pestle. 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 non-reactive lid. Refrigerated, it will keep for several weeks, but the sooner you use it, the better it will taste. Makes 2_1/2 cups -- enough for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997

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