Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm Combine the chilies, onion, shallots, chives, parsley and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to obtain a thick but pourable paste. Makes 1_1/2 cups, enough jerk seasoning for 2 pounds meat, chicken or seafood. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 172 (57%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 21696.8mg||748 %|
|Potassium 168.8mg||4 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 31.8g|
|Protein 2.1g||3 %|
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Calories per serving: 301
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