Monday, 26 May 2008
This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes." One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.
Note: This recipe requires advance preparation.
At a glance
In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsely, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.
Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.