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LOCATION: Recipes >> Outdoor Cooking >> JAMAICAN JERK MARINADE

Print this Recipe    JAMAICAN JERK MARINADE

1/4 cup whole allspice
3 habanero chiles, seeded and chopped
10 green onions, chopped
1/2 cup chopped onion
4 cloves garlic, chopped
4 bayleaves, crushed
1 3-inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teaspoon freshly-ground nutmeg
1 teaspoon freshly-ground cinnamon
1 teaspoon salt (to taste)
1 tablespoon freshly-ground black pepper
1/4 cup vegetable oil
1/4 cup lime juice.

Roast the allspice in a dry skillet until they are aromatic, about
2 minutes. Remove and crush them to a powder in a mortar or spice
mill. Add the powder and the remaining ingredients to a food
processor and blend to make a paste or sauce. Remove and store in
a jar in the refrigerator; it will keep for a month or more.

Note: In Jamaica, allspice is called pimento. So, if you see pimento
in a Caribbean recipe, don't reach for the sweet red peppers.

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