Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Whole Jamaican pimento berries OR 1/8 cup ground allspice |
| 3 \N | Scotch Bonnets or habs; stems & seeds removed, chopped |
| 10 \N | Scallions; chopped |
| ½ cup | Chopped onion |
| 4 \N | Garlic cloves; chopped |
| 4 \N | Bay leaves; crushed |
| 1 slice | Ginger; 3-inches, peeled and chopped |
| ⅓ cup | Fresh thyme |
| 1 teaspoon | Ground nutmeg |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Salt or to taste |
| 1 tablespoon | Ground black pepper |
| ¼ cup | Vegetable oil |
| ¼ cup | Lime juice |
| \N \N | Water |
>From _Hot_&_Spicy_Caribbean_ (page 23) by Dave DeWitt, Mary Jane Wilan, Melissa T Stock
Roast pimento berries in dry skillet until aromatic, about 2 minutes.
Remove and crush to a powder in a mortar or spice mill.
Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce.
Store in 'fridge; keeps a month or more.
Yield: 2 - 3 cups Heat: Hot Posted to CHILE-HEADS DIGEST V4 #034 by Buffalo Sue <bflosue@...> on Jul 22, 1997