Yield: 1 Servings
Measure | Ingredient |
---|---|
1 each | Head of garlic, 10-12 cloves |
1 each | Onion, coarsely chopped |
3 eaches | Chive bunches, chopped |
1 each | Bell pepper, chopped |
½ each | Red bell pepper, chopped |
1 each | Celery stalk |
1 each | Habanero peppers More to taste, seeded |
1 each | Bunch parsley, chopped 1 tablespoon dried |
1 each | Bunch thyme, chopped 1 tablespoon dried |
1 each | Bunch Marjoram, chopped tablespoon dried |
½ cup | Lime juice |
Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs and lime juice in a food processor or blender. Correct the seasoning with salt and pepper to taste. Add lime juice.
This can be rubbed under the skin of a whole chicken, left to rest in the refrerator for 12-24 hours then roasted. It can also be used to marinate pork, fish or shrimp.