| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Caribbean | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Whole Jamaican pimento berries OR 1/8 cup ground allspice |
| 3 | Scotch Bonnets or habs; stems & seeds removed, chopped | |
| 10 | Scallions; chopped | |
| 1/2 | c | Chopped onion |
| 4 | Garlic cloves; chopped | |
| 4 | Bay leaves; crushed | |
| 1 | sl | Ginger; 3-inches, peeled and chopped |
| 1/3 | c | Fresh thyme |
| 1 | ts | Ground nutmeg |
| 1 | ts | Ground cinnamon |
| 1 | ts | Salt or to taste |
| 1 | tb | Ground black pepper |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Lime juice |
| Water |
INSTRUCTIONS
>From _Hot_&_Spicy_Caribbean_ (page 23) by Dave DeWitt, Mary Jane Wilan, Melissa T Stock Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill. Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Store in 'fridge; keeps a month or more. Yield: 2 - 3 cups Heat: Hot Posted to CHILE-HEADS DIGEST V4 #034 by Buffalo Sue <bflosue@earthlink.net> on Jul 22, 1997
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