---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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