1 ea Head of garlic, 10-12 cloves 1 ea Bunch parsley, chopped
1 ea Onion, coarsely chopped -1 tablespoon dried
3 ea Chive bunches, chopped 1 ea Bunch thyme, chopped
1 ea Bell pepper, chopped -1 tablespoon dried
1/2 ea Red bell pepper, chopped 1 ea Bunch Marjoram, chopped
1 ea Celery stalk - tablespoon dried
1 ea Habanero peppers 1/2 c Lime juice
-More to taste, seeded
Coarsely puree the garlic, onion, bell peppers, celery, chili peppers,
chives, herbs and lime juice in a food processor or blender. Correct the
seasoning with salt and pepper to taste. Add lime juice.
This can be rubbed under the skin of a whole chicken, left to rest in the
refrigerator for 12-24 hours then roasted. It can also be used to marinate
pork, fish or shrimp.
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