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North Coast Jerk Marinade (Dave DeWitt)
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    North Coast Jerk Marinade (Dave DeWitt)

  • 1/4 cup whole Jamaican pimento berries OR 1/8 cup ground allspice
  • 3 Scotch Bonnets or habs, stems & seeds removed, chopped
  • 10 scallions, chopped
  • 1/2 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves, crushed
  • 1 3-inch ginger, peeled and chopped
  • 1/3 cup fresh thyme
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt or to taste
  • 1 tablespoon ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup lime juice
  • water
  • Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill.Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce.
    Store in 'fridge; keeps a month or more.
    Yield: 2 - 3 cups
    Heat: Hot

    NOTE: From: Buffalo Sue
    I always use ground allspice, and just warm it gently until aromatic. I always substitute rum in place of water. I have used dried habs when I could not find fresh, and it worked just fine.
    I always double this, and have plenty for 5 lbs of "country style" pork ribs (the boneless kind). In my math, doubling 3 habs = 7! :-)
    It is best if made about a week or so in advance. Marinate the meat for a day or two before cooking. I have frozen leftover cooked sauce successfully.
    My favorite use for this is to marinate the boneless ribs 2 days, then put in a large covered casserole and slow cook in a 200 - 225 oven for a few hours. Serve over rice. YUM!
    My only variations are to substitute rum for the water, and if I'm making a double batch, I "double" 3 habs and get 7 - OK, so I'm not a mathematician ;-) I have also successfully used dried habs when fresh were no where to be found.

    From: Dave DeWitt's Hot_and Spicy Caribbean
    Posted By: Buffalo Sue, bflosue@earthlink.net VIA: Chile Head Mailing List
    Post Date: Tue, 22 Jul 1997

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