Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Chile Pepper Jamaican Jerk Marinade


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 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster