Recipe - Bajan Seasonin (Barbados)

1 Head garlic; broken into
cloves and peeled (1012
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
One half 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 Flatleaf 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)
One half cup Fresh lime juice (34 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 nonreactive lid. Refrigerated, it will keep for several weeks, but
the sooner you use it, the better it will taste. Makes 2_One half cups enough
for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry
Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILEHEADS
DIGEST V4 #071 by Judy Howle howle@ebicom.net on Aug 06, 1997