Renas West Indian Season-all
From skyduchess 15 years ago
- - to make
- Serves 20
It is found in almost every West Indian home and comes in several variations. Use to season almost any meat or fish dish. Good on rice as well. When using Scotch Bonnets- always use gloves for protection.
Ingredients
- 1½ cups white vinegar shopping list
- 2 oz thyme shopping list
- 2 oz parsley / cilantro ( your preference ) shopping list
- 1 lb onions shopping list
- 5 oz green onions shopping list
- 2 oz marjoram shopping list
- 4 scotch bonnet peppers or habanero (add more to make it hotter) shopping list
- 8 heads of garlic or approx 6 oz shopping list
- ½ oz ground clove shopping list
- 2 tbs worcestershire sauce shopping list
- ¼ tsp black pepper shopping list
- 4½ tbs salt shopping list
- ½ tsp msg (optional) shopping list
How to make it
- When using Scotch Bonnets- always use gloves for protection
- Remove the stems from the thyme and marjoram and place in a blender with white vinegar.
- Liquefy.
- Place the onions, green onions, parsley, Scotch Bonnet peppers and garlic in a food processor and process for 30 seconds to 1 minute.
- Blend this together with the seasoned vinegar in a mixing bowl.
- Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper.
- Bottle and refrigerate.
- Leave it to stand for one week, before using as required
- Seasoning will keep in the refrigerator for up to 6 months.( longer
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