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Chile pepper jamaican jerk marinade

Yield: 2 Servings

1/4 c Pimento berries (allspice)      2 tb Chopped ginger -- Jamaican Preferred
3 Scotch bonnet chiles -- Stems      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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More