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---------- Recipe via Meal-Master (tm) v8.02
Title: CHILE PEPPER JAMAICAN JERK MARINADE
Categories: Peppers, Marinades
Yield: 2 servings
1/4 c Pimento berries (allspice)
2 tb Chopped ginger -- Jamaican
Preferred
3 Scotch bonnet chiles --
Stems
1 ts Ground cinnamon -- and seeds
Removed -- c
10 Green onions -- chopped
1 tb Ground black pepper
1/2 c Chopped onion
1/4 c Vegetable oil
3 tb Garlic -- chopped
1/4 c Lime juice
4 Bay leaves -- crushed
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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