Recipe - Bajan Seasoning

1 pound Onions, peeled and coarsely
chopped
5 ounce Green onion, coarsely
chopped
8 Garlic cloves, peeled
4 Bonney peppers, seeds and
stems removed or substitute
habaneros
2 ounce Fresh thyme
2 ounce Fresh parsley
2 ounce Fresh marjoram
1 One half cup Vinegar
2 tablespoon Worcestershire sauce
1 teaspoon Ground cloves
One fourth teaspoon Black pepper
3 tablespoon Salt

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@VIANET.ON.CA on Jul 3, 1997