Serving Size : 2
Categories : *Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pimento berries -- (allspice)
2 tablespoons chopped ginger -- Jamaican
3 scotch bonnet chiles --
1 teaspoon ground cinnamon -- and seeds
10 green onions -- chopped
1 tablespoon ground black pepper
1/2 cup [91 g] chopped onion
1/4 cup [50 g] vegetable oil
3 tablespoons garlic -- chopped
1/4 cup [63 ml] lime juice
4 bay leaves -- crushed
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.
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