Title: Chile pepper jamaican jerk marinade
 Categories: Peppers, Marinades
      Yield: 2 Servings
 
    1/4 c  Pimento berries (allspice)
      2 tb Chopped ginger -- Jamaican
           Preferred
      3    Scotch bonnet chiles --
           Stems
      1 ts Ground cinnamon -- and seeds
           Removed -- c
     10    Green onions -- chopped
      1 tb Ground black pepper
    1/2 c  Chopped onion
    1/4 c  Vegetable oil
      3 tb Garlic -- chopped
    1/4 c  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.