Chile pepper jamaican jerk marinade
2 Servings
Ingredients
| Quantity | 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.