bajan seasoning

1 Servings
1 pounds Onions, peeled and coarsely chopped
5 ounces Green onion, coarsely chopped
Garlic cloves, peeled
Bonney peppers, seeds and stems removed or substitute habaneros
2 ounces Fresh thyme
2 ounces Fresh parsley
2 ounces Fresh marjoram
1½ cup Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon Ground cloves
¼ teaspoon Black pepper
3 tablespoons Salt

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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