North coast jerk marinade

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

Similar recipes