Chile Pepper Jamaican Jerk Marinademarinade 1/4 cup pimento berries (allspice) 2 tablespoon chopped ginger -- jamaican 1 preferred 3 scotch bonnet chiles -- 1 stems 1 teaspoon ground cinnamon -- and seeds 1 removed -- c 10 green onions -- chopped 1 tablespoon ground black pepper 1/2 cup chopped onion 1/4 cup vegetable oil 3 tablespoon garlic -- chopped 1/4 cup 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. |
