Bajan Wet Seasoning - cooking recipe

Ingredients

1 cup green onion, coarsely chopped
1 small onion, coarsely chopped
3 -5 garlic cloves, coarsely chopped
1 -2 scotch bonnet pepper, seeded if you want less heat (or habanero peppers or even 2-6 dried hot red peppers)
3 tablespoons lime juice or 3 tablespoons key lime juice
2 tablespoons fresh thyme, removed from stems (or two teaspoons dried thyme)
2 tablespoons fresh marjoram, removed from stems (or two teaspoons dried marjoram)
2 tablespoons fresh parsley, coarsely chopped (or two teaspoons dried parsley)
1 -2 tablespoon salt
1 tablespoon black pepper
1 tablespoon mild paprika
1 teaspoon Madras curry powder
1 teaspoon ground cloves
1/3 cup distilled white vinegar or 1/3 cup pickling vinegar

Preparation

Place green onions, onions, garlic and peppers into a food processor and pulse to chop more finely but still with plenty of texture.
Add lime juice, thyme, marjoram and parsley and pulse some more.
Add all the remaining ingredients and process until mostly smooth but still with some texture.
Keep in fridge for up to 12 months.