Bajan Seasoning Recipe

• 1 lb Onions, peeled and coarsely minced
• 5 ounce Green onion, coarsely minced
• 8 x Garlic cloves, peeled
• 4 x Bonney peppers, seeds and stems removed or possibly substitute habaneros
• 2 ounce Fresh thyme
• 2 ounce Fresh parsley
• 2 ounce Fresh marjoram
• 1 1/2 c. Vinegar
• 2 Tbsp. Worcestershire sauce
• 1 tsp Grnd cloves
• 1/4 tsp Black pepper
• 3 Tbsp. Salt

1. Found this recipe in the Dec. 96 issue of Chile Pepper magazine.
2. Sounds much like the Lottie's Seasoning that Romain is trying to duplicate.
3. In a food processor, combine the onions, green onions, garlic and peppers and process to a coarse paste.
4. Remove the leaves from the stems of the thyme, parsley, and marjoram.
5. Place the leaves and the vinegar in a blender and liquefy.
6. Combine the onion paste, vinegar mix and the remaining ingredients in a bowl and mix well.
7. Cover and chill for a whole week before using.
8. The seasoning will keep in the refrigerator for at least six months.
9. Yield: two to three c..

onions, green onion, garlic, bonney peppers, thyme, parsley, fresh marjoram, vinegar, worcestershire sauce, cloves, black pepper, salt

Taken from cookeatshare.com/recipes/bajan-seasoning-73738 (may not work)