BAJAN SPICE PASTE
Norman Van Aken, © Copyright, 2000
This is a punchy, spicy, herbaceous mixture that I learned from the cuisine of Barbados. You can make it and put it on some chicken and grill it for a simple, potent meal. Save any not used for another time.
Yield: 1 ½ Cups
1/2 Cup virgin olive oil
Juice of two limes
1/4 Cup, packed fresh thyme leaves, roughly chopped
1/4 Cup, packed fresh sage leaves, roughly chopped
1/4 Cup, packed fresh basil leaves, roughly chopped
3 large cloves garlic, peeled and minced
2 Scotch bonnet chilies, stem and seeds discarded, minced
6 scallions, trimmed, and roughly chopped
3 inner stalks celery, diced small
1 teaspoon hot paprika
1/2 " ground cloves
1/2 " " mace
1/2 " kosher salt
Cracked black pepper, to taste
Place the olive oil, lime juice, herbs and garlic into a blender and make into a fairly smooth paste. Now place this in a bowl and set aside a moment.
Add the scotch bonnets, scallions and celery to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve until needed.
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