Chile Pepper Jamaican Jerk Marinade

Course : Marinades
Serves: 2
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1/4 cup pimento berries (allspice)
2 tablespoons chopped ginger (Jamaican preferred)
3 medium scotch bonnet chilies -- seeded
1 teaspoon cinnamon, ground
10 medium 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 pieces bay leaves -- crushed

Preparation / Directions:

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.

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