Chile Pepper Jamaican Jerk Marinade
Yield: 2 Servings
Ingredients:
1/4 c pimento berries (allspice)
2 tb chopped ginger -- jamaican
1 preferred
3 scotch bonnet chiles --
1 stems
1 ts ground cinnamon -- and seeds
1 removed -- c
10 green onions -- chopped
1 tb ground black pepper
1/2 c chopped onion
1/4 c vegetable oil
3 tb garlic -- chopped
1/4 c lime juice
4 bay leaves -- crushed
Roast the pimento berries in a dry skillet until they are fragrant,
about 2 minutes. Remove and crush them to a powder in a mortar or
spice mill. Place all the ingredients in a blender or food processor
and puree to make a sauce. Store in the refrigerator; it will keep
for a month or more.
B-man
