|1 pounds||Onions, peeled and coarsely chopped|
|5 ounces||Green onion, coarsely chopped|
|8||Garlic cloves, peeled|
|4||Bonney peppers, seeds and stems removed or substitute habaneros|
|2 ounces||Fresh thyme|
|2 ounces||Fresh parsley|
|2 ounces||Fresh marjoram|
|2 tablespoons||Worcestershire sauce|
|1 teaspoon||Ground cloves|
|¼ teaspoon||Black pepper|
Found this recipe in the Dec. 96 issue of Chile Pepper magazine. Sounds much like the Lottie's Seasoning which Romain is trying to duplicate.
In a food processor, combine the onions, green onions, garlic and peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsley, and marjoram.
Place the leaves and the vinegar in a blender and liquefy.
Combine the onion paste, vinegar mixture and the remaining ingredients in a bowl and mix well.
Cover and refrigerate for a whole week before using. The seasoning will keep in the refrigerator for at least six months.
Yield: two to three cups. Posted to FOODWINE Digest 02 Jul 97 by Leslie Duncan <duncan@...> on Jul 3, 1997
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