Recipe - Chile Pepper Jamaican Jerk Marinade

One fourth cup Pimento berries (allspice)
2 tablespoon Chopped ginger Jamaican
Preferred
3 Scotch bonnet chiles
Stems
1 teaspoon Ground cinnamon and seeds
Removed c
10 Green onions chopped
1 tablespoon Ground black pepper
One half cup Chopped onion
One fourth cup Vegetable oil
3 tablespoon Garlic chopped
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini