Chile Pepper Jamaican Jerk Marinade

Anonymous Tue May 23 19:37:32 2006

1/4 cup pimento berries (allspice)

2 tablespoon chopped ginger (Jamaican preferred)

3 scotch bonnet chilies -- seeded

1 teaspoon cinnamon, ground

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: \