Yield: 2 Servings
Measure | Ingredient |
---|---|
¼ cup | Pimento berries (allspice) |
2 tablespoons | Chopped ginger -- Jamaican |
\N \N | Preferred |
3 \N | Scotch bonnet chiles -- |
\N \N | Stems |
1 teaspoon | Ground cinnamon -- and seeds |
\N \N | Removed -- c |
10 \N | Green onions -- chopped |
1 tablespoon | Ground black pepper |
½ cup | Chopped onion |
¼ cup | Vegetable oil |
3 tablespoons | Garlic -- chopped |
¼ cup | Lime juice |
4 \N | 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.