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Chile Pepper Jamaican Jerk Marinade


Course : Marinades
Serves: 2
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Ingredients:


1/4 cup pimento berries (allspice)

2 tablespoons chopped ginger (Jamaican preferred)

3 medium scotch bonnet chilies -- seeded

1 teaspoon cinnamon, ground

10 medium green onions -- chopped

1 tablespoon ground black pepper

1/2 cup chopped onion

1/4 cup vegetable oil

3 tablespoons garlic chopped

1/4 cup lime juice

4 pieces bay leaves -- crushed
 

Preparation / Directions:


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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