Chile Pepper Jamaican Jerk Marinade

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Title: Chile Pepper Jamaican Jerk Marinade
Yield: 2 Servings
Categories: Peppers, Marinades


1/4 c Pimento berries (allspice)
2 tb Chopped ginger -- Jamaican
3 Scotch bonnet chiles --
1 ts Ground cinnamon -- and seeds
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.
Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt and
Nancy Gerlach, 1995. The Crossing Press.

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