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| 1 x ca. 450 g | Onions, peeled and coarsely chopped |
| 5 x ca. 30 g | Green Onion coarsely chopped |
| 8 | cloves garlic peeled |
| 4 | Bonney peppers, seeds and stems removed or substitute habaneros |
| 2 x ca. 30 g | thyme fresh |
| 2 x ca. 30 g | parsley fresh |
| 2 x ca. 30 g | marjoram fresh |
| 1 1/2 Tasse | vinegar |
| 2 Esslöffel | Worcestershire Sauce |
| 1 Teelöffel | cloves ground |
| 1/4 Teelöffel | black pepper |
| 3 Esslöffel | salt |
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Found this recipe in the Dec. 96 issue of Chile Pepper magazine. Sounds much like the Lottie's Seasoning which Romain is trying to duplicate.
In a food processor, combine the onions, green onions, garlic and peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsley, and marjoram.
Place the leaves and the vinegar in a blender and liquefy.
Combine the onion paste, vinegar mixture and the remaining ingredients in a bowl and mix well.
Cover and refrigerate for a whole week before using. The seasoning will keep in the refrigerator for at least six months.
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