creole spice paste

1. 2 garlic cloves
2. 1/2 small onion, coarsely chopped
3. 1 jalapeño, halved lengthwise and seeded
4. 1 tablespoon flat-leaf parsley
5. 1 teaspoon thyme leaves
6. 1/2 medium green bell pepper, coarsely chopped
7. 1 1/2 teaspoons kosher salt
8. 1/2 teaspoon cayenne pepper
9. 1/2 teaspoon freshly ground black pepper
10. 2 tablespoons vegetable oil

Directions

1. In a food processor, puree the garlic, onion, jalapeño, parsley and thyme. Add the bell pepper, salt, cayenne and black pepper and pulse until finely chopped. Transfer to a bowl and stir in the oil.


Make Ahead

The paste can be refrigerated for up to 3 days.

Notes

Best Uses Mix the spice paste into mayonnaise to use in chicken or tuna salad. You can also rub it on steak, chicken and pork.