| 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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