 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge. Ingredients:
1 onion, roughly chopped |
4 spring onions, white and green parts roughly chopped |
2 garlic cloves, peeled |
1 bonney peppers or 1 habanero pepper, seeds and stem removed |
1 tablespoon thyme, leaves |
1 tablespoon chopped parsley |
1 tablespoon chopped marjoram |
100 ml white wine vinegar |
1 lime, juice only |
1 teaspoon curry powder |
1 pinch ground allspice |
1 pinch ground black pepper |
1 tablespoon salt |
Directions:
1. In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
2. Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
3. Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.
|
|