Bajun Seasoning by CathyM on www.recipecommunity.com.au

You are here:

PDF to Print

[X]

Print recipe

Bajun Seasoning

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

Ingredients

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

Add to shopping list

6
7

Preparation
8
9
Preparation method

Recipe's preparation

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.

Tip

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.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.