North Coast Jerk Marinade (Dave DeWitt)|
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
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, firstname.lastname@example.org VIA: Chile Head Mailing List
Post Date: Tue, 22 Jul 1997
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