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This stuff is fantastic. Bajuns are natives of Barbados, and this marinade goes back many generations with individual recipes closely guarded by their families. This can be found in most Bajun homes, and one of the more popular uses is to place it between the meat and skin of chicken pieces before grilling, baking and frying. This marinade needs to ferment for at least one week before it is ready to use. In fact it will seem quite obnoxious when it is first made. But dont be deterred because once the vinegar, peppers and spices work their wonders this is transformed into a delicious, spicy mixture.
The original recipe called for four scotch bonnets or habaneros, but I cut it back to one and it is still spicy, although not fiery. Add more for additional heat. Also this will make more than most folks will use in a reasonable period of time (about three cups), so adjust the proportions accordingly, if you want to make less. From the December 1996 issue of Chile Pepper magazine.
In a food processor, combine the onions, green onion, garlic, and peppers and process to a coarse paste. Remove this onion paste to a mixing bowl.
Remove the leaves for the stems of thyme, parsley and marjoram (or substitute with ½ the amount of dried herbs). Place the leaves and vinegar in the food processor and liquefy. Combine the onion paste and the vinegar mixture, along with remaining ingredients in a bowl, and mix well. Cover and refrigerate for a at least one full week before using. The mixture will keep up to six months in the fridge. Use like any other marinade.
Do not substitute other peppers for the scotch bonnets or habaneros. The smoky flavor of these pepper cousins add a unique element to recipes that cant be duplicated by substituting Jalapeños. Most supermarkets with good produce sections will carry habaneros, at least, either fresh or dried.
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