| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean beef |
| 6 |
|
Cloves garlic; minced |
| 3 |
|
Habaneros; minced (I left the seeds in) (up to 4) |
| 2 |
ts |
Ground allspice |
| 2 |
ts |
Dried thyme |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cayenne |
| 3 |
ts |
Salt |
| 1 |
ts |
Fresh ground black pepper |
| 1 |
|
2" piece of fresh ginger; grated |
| 1 |
|
Lime; juiced |
| 6 |
tb |
Crushed pineapple & juice |
| 2 |
tb |
Basalmic vinegar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Cut the beef into very thin strips (partially frozen helps a lot), and
marinade overnight. Pat dry and dehydrate!
This is not OUTRAGEOUSLY hot, but certainly enough to make it completely
avoided by my non-CH friends (pathetic masses....), and really big hit on a
white-water rafting trip with a boat-load of thrill-seekers. I really liked
the pineapple, but you could probably use just about any acidic fruit
juice.
Posted to CHILE-HEADS DIGEST V4 #177 by Ed Cutrell
<ecutrell@darkwing.uoregon.edu> on Oct 29, 1997
A Message from our Provider:
“Forbidden fruits create many jams”