| 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 |
|
|
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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