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Jerk Paste

2 ounces whole Jamaican Allspice, crushed
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 scallions, cleaned and chopped
6 Scotch Bonnet (Habenero) peppers or 12 Jalapenos, halved with the seeds
1/3 cup red wine vinegar
2 TBL vegetable oil
1 to 3 teaspoons salt
1 tsp freshly ground black pepper
2 TBL soy souce
some rum to taste

Crush the allspice in a mortar and pestal or a coffee grinder or
pepper grinder. Leave it fairly course in good sized chunks. Combine
all the ingredients in a blender or food processor. Process until
liquified and well blended. Pour it in a glass jar and refrigerate
until you are ready to use it.

This makes about a cup and it's pretty thick. I leave it like that
and then add more oil to marinate the meat when I'm ready. Roughly
2 good, rounded teaspoons of this, blended with oil to thin it out,
will suffice to marinate 2 full chicken breasts (4 pieces) to a
very hot level. It doesn't need to marinate all that long either,
half hour to an hour is plenty, so it makes an easy quick dinner.
It goes a long way and keeps very well in the refrigerator. If you
don't want to make this much, it's easy to just cut the recipe in
half or so.


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