Recipe: Bajan Seasonin' (Barbados)
For 1 Persons
Category: None
1 Head garlic; broken into
-cloves and peeled (10-12
-cloves)
1 md Onion; halved and coarsely
-chopped
3 bn Chives or 2 bunches of
-scallions, trimmed and
-coarsely chopped
1 Green bell pepper; cored,
-seeded and coarsely chopped
1/2 Red bell pepper; cored,
-seeded and coarsely chopped
1 Celery stalk
1 Scotch bonnet or 2 jalapeno
-peppers, seeded and minced
-(for hotter seasoning,
-leave the seeds in)
1 bn Flat-leaf parsley; stemmed
-and coarsely chopped (about
-1 cup)
1 bn Fresh thyme; stemmed, or 1
-tablespoon dried
1 bn Fresh marjoram; stemmed, or
-1 tablespoon dried
-(optional)
1/2 c Fresh lime juice (3-4 limes)
Salt and freshly ground
-black pepper
Philadelphia Online -- Philadelphia Daily News
http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm
Coarsely puree the garlic, onion, chives, bell peppers, celery, chili
peppers, herbs and lime juice in a food processor or pound to a paste with
a mortar and pestle. 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 non-reactive lid. Refrigerated, it will keep for several weeks, but
the sooner you use it, the better it will taste. Makes 2_1/2 cups -- enough
for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry
Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS
DIGEST V4 #071 by Judy Howle
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