Title: Chile Pepper Jamaican Jerk Marinade
Categories: Jerky Marinade Peppers
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
40		Milliliters
1/4	c	Lime juice
4		Bay leaves -- crushed
		Garlic -- chopped

Roast the pimento berries in a dry skillet until they are fragrant, about 2 mi nutes. 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 N ancy Gerlach, 1995. The Crossing Press.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Medate: Thu, 21 Dec 1995 17:45:33 ~0500

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