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Bajan Seasoning

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  • 1 lb Onions, peeled and coarsely chopped
  • 5 oz Green onion, coarsely chopped
  • 8 Garlic cloves, peeled
  • 4 Bonney peppers, seeds and stems removed or substitute habaneros
  • 2 oz Fresh thyme
  • 2 oz Fresh parsley
  • 2 oz Fresh marjoram
  • 1 1/2 c Vinegar
  • 2 tb Worcestershire sauce
  • 1 ts Ground cloves
  • 1/4 ts Black pepper
  • 3 tb Salt


Found this recipe in the Dec. 96 issue of Chile Pepper magazine. Sounds much like the Lottie's Seasoning which Romain is trying to duplicate.
In a food processor, combine the onions, green onions, garlic and peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsley, and marjoram.
Place the leaves and the vinegar in a blender and liquefy.
Combine the onion paste, vinegar mixture and the remaining ingredients in a bowl and mix well.
Cover and refrigerate for a whole week before using. The seasoning will keep in the refrigerator for at least six months.
Yield: two to three cups. Posted to FOODWINE Digest 02 Jul 97 by Leslie Duncan <duncan@VIANET.ON.CA> on Jul 3, 1997