Jamaican Jerk Marinade
Ingredients
- 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
Instructions
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.
