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Ingredients:
1/4 cup pimento berries (allspice)
2 tbsp chopped ginger -- jamaican
1 preferred
3 scotch bonnet chiles --
1 stems
1 tsp ground cinnamon -- and seeds
1 removed -- c
10 green onions -- chopped
1 tbsp ground black pepper
1/2 cup chopped onion
1/4 cup vegetable oil
3 tbsp garlic -- chopped
1/4 cup lime juice
4 bay leaves -- crushed
Instructions:
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.
Servings: 2
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Chile Pepper Jamaican Jerk Marinade Recipe brought to you by Mexican Recipes To-Go
