Recipe

Renas West Indian Season-all Recipe


Renas West Indian Season-all Recipe
Add Step-by-Step Photos 		Skyduchess / All my dishes
1 year, 5 months ago
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.
Prep:20m Servings:20

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Ingredients
  • 1½ cups white vinegar
  • 2 oz thyme
  • 2 oz parsley / Cilantro ( your preference )
  • 1 lb onions
  • 5 oz green onions
  • 2 oz marjoram
  • 4 Scotch Bonnet peppers or habanero (add more to make it hotter)
  • 8 heads of garlic or approx 6 oz
  • ½ oz ground clove
  • 2 tbs Worcestershire sauce
  • ¼ tsp black pepper
  • 4½ tbs salt
  • ½ tsp MSG (optional)

Directions
  1. When using Scotch Bonnets- always use gloves for protection
  2. Remove the stems from the thyme and marjoram and place in a blender with white vinegar.
  3. Liquefy.
  4. Place the onions, green onions, parsley, Scotch Bonnet peppers and garlic in a food processor and process for 30 seconds to 1 minute.
  5. Blend this together with the seasoned vinegar in a mixing bowl.
  6. Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper.
  7. Bottle and refrigerate.
  8. Leave it to stand for one week, before using as required
  9. Seasoning will keep in the refrigerator for up to 6 months.( longer

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