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Title: Bajan Seasonin' (Barbados)
Categories: Caribbean Condiment
Yield: 1 Servings
| 1 | Hd garlic,broken into cloves | |
| And peeled (10-12 cloves) | ||
| 1 | md | Onion, halved and coarsely |
| Chopped | ||
| 3 | bn | Chives or 2 bn. scallions |
| Trimmed and coarse chopped | ||
| 1 | Green bell pepper, cored | |
| Seeded and coarse chopped | ||
| 1/2 | Red bell pepper, cored | |
| Seeded and coarse chopped | ||
| 1 | Rib celery | |
| 1 | Scotch bonnet or 2 jalapeno | |
| Peppers, seeded and minced | ||
| (for hotter seasoning | ||
| Leave the seeds in) | ||
| 1 | bn | Flat-leaf parsley, stemmed |
| And coarsely chopped (about | ||
| 1 | Cup) | |
| 1 | bn | Fresh thyme, stemmed, or 1 |
| TB dried | ||
| 1 | bn | Fresh marjoram, stemmed, or |
| 1 | tb | Dried (optional) |
| 1/2 | c | Fresh lime juice (3-4 |
| Limes) | ||
| Salt & freshly black pepper |
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
FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 15 Oct 97 National Cooking Echo Ä
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