Chile Pepper Jamaican Jerk Marinade

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Chile Pepper Jamaican Jerk Marinade Ingredients

1/4 c Pimento berries (allspice)	10 Green onions -- chopped
2 tb Chopped ginger -- Jamaican	1 tb Ground black pepper
Preferred	1/2 c Chopped onion
3 Scotch bonnet chiles --	1/4 c Vegetable oil
Stems	3 tb Garlic -- chopped
1 ts Ground cinnamon -- and seeds	1/4 c Lime juice
Removed -- c	4 Bay leaves -- crushed

Instructions for Chile Pepper Jamaican Jerk Marinade

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Caribbean

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