You will need a clean sterile jar.
Be sure to rinse the garlic, shallots, onion, and peppers after peeling them.
Ingredients:
2 garlic cloves, peeled and slice thinly
12-15 shallots, peeled and sliced
1 small red onions, peeled and cut in slivers
1 jalapeño pepper, cut ends and slice
4-5 Scotch Bonnet peppers, various colors, cut ends and chopped
6-8 black peppercorns
2 cloves
1/2 tsp seasoned salt
1-2 Cups of Sour orange juice
(Filipino lemon called Calamansi is a good substitute; or lime juice. I highly recommend the sour orange or the calamansi juice better)
Direction:
Place everything in a bowl except the juice. Add the seasoned salt and mix together.
Put all in your glass jar and set aside.
Pour the juice in a saucepan and let it get hot but not boiling.
Then pour it in the jar over everything to the top.
Seal your jar, shake it once or twice.
Let it stand at least until cool, but preferably 24 hours before using.
It is great over fish, codfish, tassot and griot. Can be added to all other meat. Use it to your taste. Enjoy.
My family love it. This was my mom’ recipe.
