Chile Pepper Jamaican Jerk Marinade
Ingredients| 1/4 cup pimento berries (allspice) 2 tbsp chopped ginger -- jamaican 1 preferred 3 scotch bonnet chiles -- 1 stems 1 tsp ground cinnamon -- and seeds 1 removed -- c 10 green onions -- chopped 1 tbsp ground black pepper 1/2 cup chopped onion 1/4 cup vegetable oil 3 tbsp garlic -- chopped 1/4 cup lime juice 4 bay leaves -- crushed |
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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.
Servings:
2
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