Chile Pepper Jamaican Jerk Marinade
Recipe type: Marinades
Serves: 2
  • 1/4 Cup pimento berries (allspice)
  • 2 Tablespoons chopped ginger - Jamaican preferred
  • 3 Scotch bonnet chiles - stems and seeds removed, chopped fine
  • 1 teaspoon ground cinnamon
  • 10 green onions - chopped
  • 1 Tablespoon ground black pepper
  • 1/2 Cup chopped onion
  • 1/4 Cup vegetable oil
  • 3 Tablespoons garlic - chopped
  • 1/4 Cup lime juice
  • 4 bay leaves - crushed
  1. 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.
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