Bajan Seasonin' (Barbados) Recipe

• 1 head garlic, broken into cloves and peeled (10-12 cloves)
• 1 med Onion, halved and coarsely minced
• 3 bn Chives or possibly 2 bunches of scallions, trimmed and coarsely minced
• 1 x Green bell pepper, cored, seeded and coarsely minced
• 1/2 x Red bell pepper, cored, seeded and coarsely minced
• 1 x Celery stalk
• 1 x Scotch bonnet or possibly 2 jalapeno peppers, seeded and chopped (for hotter seasoning, leave the seeds in)
• 1 bn Flat-leaf parsley, stemmed and coarsely minced (about 1 c.)
• 1 bn Fresh thyme, stemmed, or possibly 1 Tbsp. dry
• 1 bn Fresh marjoram, stemmed, or possibly 1 Tbsp. dry (optional)
• 1/2 c. Fresh lime juice (3-4 limes) Salt and freshly grnd black pepper

1. Coarsely puree the garlic, onion, chives, bell peppers, celery, chili peppers, herbs and lime juice in a food processor or possibly lb.
2. to a paste with a mortar and pestle.
3. Correct the seasoning, adding salt and pepper or possibly lime juice to taste.
4. The mix should be very flavorful.
5. Store in a glass jar with a non-reactive lid.
6. Refrigerated, it will keep for several weeks, but the sooner you use it, the better it will taste.
7. Makes 2_1/2 c. - enoughfor 2 pounds of meat, chicken or possibly seafood.

garlic, onion, chives, green bell pepper, red bell pepper, celery, scotch, parsley, fresh thyme, fresh marjoram, lime juice

Taken from cookeatshare.com/recipes/bajan-seasonin-barbados-73737 (may not work)