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Bajun Seasoning



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  • 500 g ms Onions, peeled and coarsely
  • 150 g ms Green onion, coarsely
  • 8 garlic cloves, peeled
  • 4 Scotch Bonnet peppers, (you can substitute with jalapenos
  • 65 g ms Fresh thyme
  • 65 g ms Fresh parsley
  • 65 g ms Fresh marjoram
  • 1 1/2 cups Vinegar
  • 2 tb Worcestershire sauce
  • 1 ts g round cloves
  • 1/4 ts Black pepper
  • 3 tbs Salt

Recipe's preparation

  1.   Place onions, spring onions, garlic and peppers and use turbo function a few times until ground to a course paste.

    remove from bowl and remove leaves from herbs and add to bowl with vinegar. blend on speed 8 for 30 seconds until liquified. Add paste back to bowl and combine for 20 seconds on speed 4.

    Cover and refrigerate for a whole week before using.

    The seasoning will keep in the refrigerator for at least six months.



   My daughters have just come back from Barbados after living there for 4 months. they have brought me some authentic Bayun recipes which i am slowly converting. Scotch Bonnet peppers are a big part of Bajan and Jamacain Cooking but are hard to find here so you can substitute with hot Jalapenos.

will post some recipe s you can use this paste in very soon.

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