Chile Pepper Jamaican Jerk Marinade

Ready in 1 hour

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.

Top-ranked recipe named "Chile Pepper Jamaican Jerk Marinade"


Ingredients

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

Original recipe makes 2 Servings

Servings  

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.

Calories Per Serving: 192 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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