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Bajan Seasonin' (Barbados) condiments, caribbean 1 hd garlic,broken into cloves 1 and peeled (10-12 cloves) 1 medium onion, halved and coarsely 1 chopped 3 bunch chives or 2 bn. scallions 1 trimmed and coarse chopped 1 green bell pepper, cored 1 seeded and coarse chopped 1/2 red bell pepper, cored 1 seeded and coarse chopped 1 rib celery 1 scotch bonnet or 2 jalapeno 1 peppers, seeded and minced 1 (for hotter seasoning 1 leave the seeds in) 1 bunch flat-leaf parsley, stemmed 1 and coarsely chopped (about 1 cup) 1 bunch fresh thyme, stemmed, or 1 1 tb dried 1 bunch fresh marjoram, stemmed, or 1 tablespoon dried (optional) 1/2 cup fresh lime juice (3-4 1 limes) 1 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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