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
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!
Yield: 2 - 3 cups
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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