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North Coast Jerk Marinade
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    North Coast Jerk Marinade

  • 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.

    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!

    Enjoy!
    Buffalo Sue

    Yield: 2 - 3 cups
    Heat: Hot

    From: Hot_&_Spicy_Caribbean_ (page 23) by Dave DeWitt, Mary Jane Wilan, Melissa T Stock
    Posted By:Buffalo Sue
    Post Date: Tue, 22 Jul 1997

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