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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This spice blend is from Barbados, where it is used in Chicken and/or fish dishes as a marinade. This recipe is from The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. Ingredients:
2 habanero peppers, deseeded and destemed, chopped or 2 scotch bonnet peppers or 2 bonney peppers, deseeded and destemmed, chopped |
6 green onions, including the green tops, chopped |
3 garlic cloves, chopped |
2 tablespoons chopped fresh parsley |
1 tablespoon minced fresh garlic |
1/2 teaspoon ground cloves |
1/4 teaspoon ground cumin |
1 teaspoon ground black pepper (fresh preferred) |
2 tablespoons fresh lime juice |
2 tablespoons vegetable oil |
Directions:
1. Place all ingredients in a blender or food processor.
2. Puree to a paste, adding more oil if necessary.
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