Creole Spice Paste

Grace Parisi prefers the fresh flavors of green bell pepper, onion and garlic in Creole cooking to the gritty, harsh onion and garlic powders often found in Cajun flavorings. She's tried this aromatic Creole spice paste on lots of food but her favorite way to use it is on butterflied jumbo shrimp.

slideshow  More Cajun and Creole Recipes

  • Total Time:
  • Servings: makes 1 cup
KEY: Fast - Column, Barbecue/Cookout, Father's Day, Graduation Party, American, Cajun & Creole, Southern/Soul Food, Marinades & Rubs, Fast, Make Ahead, No-Cook

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Ingredients

  • 2 garlic cloves
  • 1/2 small onion, coarsely chopped
  • 1 jalapeƱo, halved lengthwise and seeded
  • 1 tablespoon flat-leaf parsley
  • 1 teaspoon thyme leaves
  • 1/2 medium green bell pepper, coarsely chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

How to make this recipe

  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.

Contributed By Published June 2006

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