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Recipe Name: Bajan Seasonin' (barbados) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Head garlic, broken into
cloves and peeled 10-12
1 Onion, halved and coarsely
3 Chives or 2 bunches of
scallions trimmed and
coarsely chopped
1 Green bell pepper, cored
seeded and coarsely
1/2 Red bell pepper, cored
1 Celery stalk
1 Scotch bonnet or 2 jalapeno
peppers seeded and
for hotter seasoning
leave the seeds in
1 Flat-leaf parsley, stemmed
and coarsely chopped
1 cup
1 Fresh thyme, stemmed or 1
tablespoon dried
1 Fresh marjoram, stemmed or
1 tablespoon dried
1/2 Cup(s) Fresh lime juice, 3-4 limes
Salt and freshly ground
Black pepper
Philadelphia Online -- Philadelphia Daily News
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 <> on Aug 06, 1997

Nutrition (calculated from recipe ingredients)
Calories: 565
Calories From Fat: 211
Total Fat: 23.9g
Cholesterol: 58.8mg
Sodium: 3515mg
Potassium: 3048.1mg
Carbohydrates: 59.7g
Fiber: 32.1g
Sugar: 16.1g
Protein: 44.5g

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