Bajan Seasoning

This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for 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.

Note: This recipe requires advance preparation.

Ingredients

• 1 pound onions, peeled and coarsely chopped

• 5 ounces green onion, coarsely chopped

• 8 garlic cloves, peeled

• 4 bonney peppers, seeds and stems removed, or substitute habaneros

• 2 ounces fresh thyme

• 2 ounces fresh parsley

• 2 ounces fresh marjoram

• 1 1/2 cups vinegar

• 2 tablespoons Worcestershire sauces

• 1 teaspoon ground cloves

• 1/4 teaspoon black pepper

• 3 tablespoons salt

Instructions

In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.

Remove the leaves from the stems of the thyme, parsely, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.

Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.