Try this Chile Pepper Jamaican Jerk Marinade recipe, or contribute your own.
Suggest a better descriptionRoast 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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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 192 | ||
Calories from Fat: 165 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 133.5mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 6.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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