North Coast Jerk Marinade
Categories: NoneServes: 1 Servings
Ingredients:
- 1/4 c Whole Jamaican pimento
- -berries OR 1/8 cup ground
- -allspice
- 3 Scotch Bonnets or habs;
- -stems & seeds removed,
- -chopped
- 10 Scallions; chopped
- 1/2 c Chopped onion
- 4 Garlic cloves; chopped
- 4 Bay leaves; crushed
- 1 sl Ginger; 3-inches, peeled and
- -chopped
- 1/3 c Fresh thyme
- 1 ts Ground nutmeg
- 1 ts Ground cinnamon
- 1 ts Salt or to taste
- 1 tb Ground black pepper
- 1/4 c Vegetable oil
- 1/4 c Lime juice
- Water
Instructions:
>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 CHILE-HEADS DIGEST V4 #034 by Buffalo
Sue
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