| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Philadelphia | 1 | Servings | |
INGREDIENTS
| 1 | Head garlic; broken into cloves and peeled (10-12 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 | |
| 1/2 | 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 | Flat-leaf 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) |
| 1/2 | c | Fresh lime juice (3-4 limes) |
| Salt and freshly ground black pepper |
INSTRUCTIONS
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 non-reactive lid. Refrigerated, it will keep for several weeks, but the sooner you use it, the better it will taste. Makes 2_1/2 cups -- enough for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@ebicom.net> on Aug 06, 1997
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