Creole Spice Paste

• Recipe by Grace Parisi

Ingredients

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.

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.make ahead The paste can be refrigerated for up to 3 days.