Chile Pepper Jamaican Jerk Marinade
Try this Chile Pepper Jamaican Jerk Marinade recipe, or contribute your own. "Marinade" and "Peppers" are two of the tags cooks chose for Chile Pepper Jamaican Jerk Marinade.
Yield: 2 Servings Ready in 1 hours
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|1/2 cOnions; chopped|
|1 tbBlack Pepper; ground|
|1/4 cLime juice|
|3 Scotch bonnet chiles --|
|1/4 cPimento berries (allspice)|
|1 tsGround cinnamon -- and seeds|
|10 Green onions -- chopped|
|1/4 cVegetable oil|
|3 tbGarlic -- chopped|
|Removed -- c|
|2 tbChopped ginger -- Jamaican|
|4 Bay leaves -- crushed|
Chile Pepper Jamaican Jerk Marinade Preparation
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.
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