Chile Pepper Jamaican Jerk Marinade

Recipe Ingredients

1/4 cup	59ml	Pimento berries - (allspice)
2 tablespoons	30ml	Chopped ginger - Jamaican
		Preferred
3		Scotch bonnet chiles --
		Stems
1 teaspoon	5ml	Ground cinnamon - and seeds
		Removed - c
10		Green onions - chopped
1 tablespoon	15ml	Ground black pepper
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	59ml	Vegetable oil
3 tablespoons	45ml	Garlic - chopped
1/4 cup	59ml	Lime juice
4		Bay leaves - crushed

Recipe Instructions

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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