Title: North Coast Jerk Marinade
Categories: Caribbean Spice Marinade
Yield: 1 Servings

1/4	c	Whole Jamaican pimento
		Berries OR
1/8	c	Ground allspice
3		Scotch Bonnets or habs
		Stems & seeds removed
		Chopped
10		Scallions, chopped
1/2	c	Chopped onion
4	cl	Garlic, chopped
4		Bay leaves, crushed
3		In ginger, peeled, chopped
1/3	c	Fresh thyme
1	ts	Ground nutmeg
1	ts	Ground cinnamon
1	ts	Salt
1	tb	Ground black pepper
1/4	c	Vegetable oil
1/4	c	Lime juice
		Water

Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill.

Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce.

Store in 'fridge; keeps a month or more.

Yield: 2 - 3 cups Heat: Hot

From: Hot & Spicy Caribbean by Dave DeWitt, Mary Jane Wilan, Melissa T Stock

I always use ground allspice, and just warm it gently until aromatic. I always substitute rum in place of water. I have used dried habs when I could not find fresh, and it worked just fine.

I always double this, and have plenty for 5 lbs of "country style" pork ribs (the boneless kind). In my math, doubling 3 habs = 7! :-)

It is best if made about a week or so in advance. Marinate the meat for a day or two before cooking. I have frozen leftover cooked sauce successfully.

My favorite use for this is to marinate the boneless ribs 2 days, then put in a large covered casserole and slow cook in a 200 - 225 oven for a few hours. Serve over rice. YUM!

Buffalo Sue "Mild is a four-letter word..."

FROM: Chile-Heads Digest & Mailing List

From: Dave Drum Date: 24 Sep 97 National Cooking Echo Ä

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