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North Coast Jerk Marinade

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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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