Chile Pepper Jamaican Jerk Marinade

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. --