RCI-SC.007.0025.001
Barbadian Seasoning
Barbadian Seasoning from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- ˝ cups vinegar1 unit
- 2 oz
- 2 oz
- 1 unit
- 5 oz
- 2 oz
- Scotch Bonnet peppers or habanero (add more to make it hotter)4 unit
- 4 oz
- ˝ oz ground clove1 unit
- tbs worcestershire sauce2 unit
- ź tsp black pepper1 unit
- ˝ tbs salt4 unit
- ˝ tsp MSG (optional)1 unit
Method
1
Peel and roughly chop the garlic cloves and onions into manageable pieces. Trim the root ends from the green onions and cut them into 2-inch segments.
5 minutes
2
Rinse the fresh parsley, thyme, and marjoram thoroughly under cold running water. Pat all herbs dry with paper towels or shake off excess moisture.
3 minutes
3
Strip the thyme and marjoram leaves from their woody stems, discarding the stems. Roughly chop the parsley leaves and tender stems together.
4 minutes
4
Place the garlic, onions, and green onions into a food processor or blender. Pulse several times until the mixture begins to break down into coarse pieces.
2 minutes
5
Add the parsley, thyme, and marjoram to the processor with the onion mixture. Blend or pulse until a uniform, finely textured paste forms, scraping down the sides as needed.
3 minutes
6
Taste the seasoning blend and adjust the herb ratios to your preference, adding more garlic or herbs as desired. Process once more briefly to fully incorporate any additions.
2 minutes
7
Transfer the finished seasoning into a clean, sterilized glass jar with a tight-fitting lid. Store in the refrigerator for up to one week, or freeze in small portions for longer preservation.