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Bajan Seasoning Hot Sauce




Source of Recipe


Jo Gainey


Recipe Introduction


This seasoning is found in almost every home in Barbados,
and is the secret to the success of 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.
Yield: 2-3 cups
Heat Scale = VERY HOT
This can be made somewhat less hot by substituting a less
hot variety of peppers. Anaheim peppers are possibly the
mildest, and fresh jalapeno peppers are less hot than the
Habaneros. You may want to make a mix of peppers to suit
your taste buds.



List of Ingredients




1 pound Onions -- coarsely chopped
5 ounces Green Onions -- coarsely chopped
8 cloves Garlic
4 Bonney Chiles (Habaneros) -- stemmed and seeded
2 ounces fresh Parsley -- finely chopped
2 ounces fresh Thyme -- stems removed
2 ounces fresh Marjoram -- stems removed
1 1/2 cups Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground Cloves
1/4 teaspoon Black Pepper
3 tablespoons Salt



Recipe




In a food processor, combine onions, green onions, garlic
and chilies; process to a coarse paste.
Transfer mixture to a medium bowl. In food processor or
blender, place parsley, thyme, marjoram and vinegar; liquefy
and add to onion paste.
Add remaining ingredients; mix well. Cover and refrigerate a
full week before using. Mixture will keep in refrigerator at
least six months

I forgot to caution you to handle hot chilies with rubber gloves and avoid getting the juices into your eyes, or on sensitive skin areas. BTW--cooking takes a lot of the sting of jalapenos out.