From: Mme Melissa
From Treasures of My Caribbean Kitchen, by Anne-Marie Whittaker. This sauce will guide you to make mouth-watering vegan versions of Barbadian dishes. Hot!
2 1/2 cups
- 1 1/2 cups vinegar
- 2 ounces thyme
- 2 ounces parsley
- 1 lb onion
- 5 ounces green onions
- 2 ounces marjoram
- 4 scotch bonnet peppers or habaneros
- 4 ounces garlic
- 1/2 ounce ground cloves
- 2 tablespoons vegan worcestershire sauce (the regular variety is not vegan!)
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons salt
Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, 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, vegan Worcestershire sauce, ground clove and black pepper.
Bottle and refrigerate.
Leave it to stand for one week, before using as required.
Will keep 6 months.