Pepper Jamaican Jerk Marinade|
Chile Pepper Jamaican Jerk Marinade
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini