Try this Bajan Seasonin (Barbados) recipe, or contribute your own.
Suggest a better descriptionPhiladelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm Coarsely puree the garlic, onion, chives, bell peppers, celery, chili peppers, herbs and lime juice in a food processor or pound to a paste with a mortar and pestle. Correct the seasoning, adding salt and pepper or lime juice to taste. The mixture should be very flavorful. Store in a glass jar with a non-reactive lid. Refrigerated, it will keep for several weeks, but the sooner you use it, the better it will taste. Makes 2_1/2 cups -- enough for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry Cookbook, by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.2mg | 1 % | |
Potassium 109mg | 3 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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