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Chile Pepper Jamaican Jerk Marinade

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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


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