| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Jamaican |
Peppers, Marinades |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pimento berries (allspice) |
| 2 |
tb |
Chopped ginger — Jamaican |
|
|
Preferred |
| 3 |
|
Scotch bonnet chiles — |
|
|
Stems |
| 1 |
ts |
Ground cinnamon — and seeds |
|
|
Removed — c |
| 10 |
|
Green onions — chopped |
| 1 |
tb |
Ground black pepper |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Garlic — chopped |
| 1/4 |
c |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Gateway to the supernatural”