Name: 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

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.