Chile Pepper Jamaican Jerk Marinade

Ready in 1h

Try this Chile Pepper Jamaican Jerk Marinade recipe, or contribute your own.


1/2 c Onions; chopped
1 tb Black Pepper; ground
1/4 c Lime juice
3 Scotch bonnet chiles --
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



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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