Bajan seasoning
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1½ | cup | Vinegar |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Ground cloves |
| ¼ | teaspoon | Black pepper |
| 3 | tablespoons | Salt |
Directions
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