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@@@@@ Now You're Cooking! Export Format Chile Pepper Jamaican Jerk Marinade none 1/4 cup pimento berries (allspice) 2 tablespoons 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 tablespoons 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. - - - - - - - - - - - - - - - - - - Yield: 2 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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