Bajan seasonin'
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole head garlic | |
| Broken into cloves | ||
| And peeled (10-12 cloves) | ||
| 1 | medium | Onion(s), halved |
| Coarsely chopped | ||
| 3 | bunches | Chives or |
| 2 | bunches | Scallions |
| Trimmed, coarsely chopped | ||
| 1 | Green bell pepper, cored | |
| Seeded, coarsely chopped | ||
| 1 | Red bell pepper, cored | |
| Seeded, coarsely chopped | ||
| Marinating Time for Seasonin' | ||
| 1 | Celery stalk | |
| 1 | Scotch bonnet or | |
| 2 | Jalapeno pepper | |
| Seeded and minced | ||
| 1 | bunch | Flat-leaf parsley, stemmed |
| Coarsely chopped (abt 1 cup) | ||
| 1 | bunch | Thyme, stemmed or |
| 1 | tablespoon | Dried thyme |
| 1 | bunch | Marjoram, stemmed or |
| 1 | tablespoon | Dried marjoram (opt) |
| ½ | cup | Lime juice (3-4 limes) |
| Salt and pepper | ||
Directions
Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs, and lime juice in a food processor. 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 nonreactive lid. Refrigerated, it will keep for several weeks.
Makes enough for 2 pounds of meat, chicken, or seafood.
:Whole Chicken 12-24 hours : (put some in the cavity, some under : the skin, and rub the rest over : the skin)
:Whole Pork Shoulder or Tenderloin 8-12 hours :Whole Fish 4-6 hours : (put some in the cavity, some in : slits in the flesh, and rub the : rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 2-4 hours :Shrimp and Fish Fillets 1-2 hours The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 34-35
Submitted By DIANE LAZARUS On 12-13-95