Chile pepper jamaican jerk marinade

Yield: 2 Servings

Measure Ingredient
¼ cup Pimento berries (allspice)
2 tablespoons Chopped ginger -- Jamaican
Preferred
3 Scotch bonnet chiles --
Stems
1 teaspoon Ground cinnamon -- and seeds
Removed -- c
10 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 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.

Similar recipes