1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/4 bunch parsley, stems and all, chopped
4 cloves garlic, chopped
2 green onions, chopped
1 tablespoon fresh thyme leaves
1 small shallot, chopped
1 Scotch bonnet or habanero pepper, optional
1 cup neutral oil, such as canola
1/4 cup white or cider vinegar
3 tablespoons fresh lime juice
1 tablespoon Tabasco sauce, optional
1 1/2 teaspoons fine salt
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons yellow mustard, optional
1/4 teaspoon ground cloves
For the Oxtails
3 pounds oxtails
1 fresh lime, halved
2 tablespoons white or cider vinegar
1 1/2 teaspoons fine salt
2 tablespoons neutral oil, such as canola
3 bay leaves
1 bouquet garni (4 stems each of parsley and thyme)
8 cups warm water
For the Soup
2 tablespoons neutral oil, such as canola
1 yellow onion, finely chopped
2 cloves garlic, minced
10 cups water
1 bouquet garni (4 stems each of parsley and thyme)
1 tablespoon fine salt
5 cups cubed (3/4 to 1-inch) peeled and seeded butternut or calabaza squash
1 zucchini, chopped
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 celery stalk, chopped
1/2 leek, well-cleaned and chopped
1/2 cup elbow macaroni
1/4 cup long-grain white rice
Croutons for serving, optional