Chile pepper jamaican jerk marinade

2 Servings

Ingredients

Quantity	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

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.