Hot and spicy bajan seasoning is the taste of Barbados. It's found in almost every home there and frequently used in the many mouth-watering Bajan dishes. A typical use is to place it between the meat and skin of chicken pieces before grilling, baking or frying.
|450 grams Onions, coarsely chopped|
|150 grams Green Onions, coarsely chopped|
|8 cloves Garlic|
|4 Scotch Bonnet Chillies, stemmed and seeded|
|50 grams fresh Parsley, finely chopped|
|50 grams fresh Thyme, stems removed|
|50 grams fresh Marjoram, stems removed|
|1 1/2 cup white Vinegar|
|2 tablespoons Worcestershire sauce|
|1 teaspoon freshly ground Cloves|
|1/4 teaspoon freshly Black Pepper|
|2 tablespoons Salt|
Traditionally, whole peppers are used in this mix, simply remove any attached stem.
In a food processor, combine onions, green onions, garlic and chiles; 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. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six month.