Recipe - North Coast Jerk Marinade

One fourth cup Whole Jamaican pimento
berries OR 1/8 cup ground
allspice
3 Scotch Bonnets or habs;
stems & seeds removed,
chopped
10 Scallions; chopped
One half cup Chopped onion
4 Garlic cloves; chopped
4 Bay leaves; crushed
1 sl Ginger; 3inches, peeled and
chopped
1/3 cup Fresh thyme
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
1 teaspoon Salt or to taste
1 tablespoon Ground black pepper
One fourth cup Vegetable oil
One fourth cup Lime juice
Water

From _Hot_&_Spicy_Caribbean_ (page 23) by Dave DeWitt, Mary Jane Wilan,
Melissa T Stock

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 Posted to CHILEHEADS DIGEST V4 #034 by Buffalo
Sue bflosue@earthlink.net on Jul 22, 1997