Recipe: Creole Spice Paste (food processor)

CREOLE SPICE PASTE

2 garlic cloves
1/2 small onion, coarsely chopped
1 jalapeno, 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

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

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

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

Makes 1 cup
Source: Food & Wine magazine, June 2006