Ingredients
- 500 gms Onions, peeled and coarsely
- 150 gms Green onion, coarsely
- 8 garlic cloves, peeled
- 4 Scotch Bonnet peppers, (you can substitute with jalapenos
- 65 gms Fresh thyme
- 65 gms Fresh parsley
- 65 gms Fresh marjoram
- 1 1/2 cups Vinegar
- 2 tb Worcestershire sauce
- 1 ts ground cloves
- 1/4 ts Black pepper
- 3 tbs Salt
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Spatula TM5/TM6
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I'm cooking this todayRecipe'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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
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