| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethnic, Sauces | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | White onions, peeled & |
| Quartered | ||
| 1/2 | lb | Fresh Jamican chilies |
| Scotch Bonnets or | ||
| Habeneros) cored, Habeneros cored | ||
| Seeded and quartered | ||
| 4 | oz | Ginger, peeled and chopt |
| 1/4 | c | Ground allspice |
| 1/4 | c | Fresh thyme, or 6 T. |
| Dried | ||
| 1 | c | White wine vinegar, no |
| Substitutes | ||
| 1 | c | Dark soy sauce, no |
| Substitutes |
INSTRUCTIONS
Pulverize the onions, chiles and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week. Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill. Recipe By : CougarLove/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 381
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 8533.7mg
Potassium: 1577.7mg
Carbohydrates: 90.5g
Fiber: 16.7g
Sugar: 27.1g
Protein: 17.6g