North Coast Jerk Marinade

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/4 cup whole Jamaican pimento berries or 1/8 cup ground allspice
3 habanero chiles, stemmed, seeded and chopped
10 scallions, chopped
1/2 cup chopped onion
4 garlic cloves, chopped
4 bay leaves, crushed
1 (3″) piece of ginger, peeled and chopped
1/3 cup fresh thyme
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. salt or to taste
1 Tbsp. ground black pepper
1/4 cup vegetable oil
1/4 cup lime juice

Roast the pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill. Add the pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Store in the refrigerator. Keeps a month or more. Makes 2-3 cups.

Chicken wings make great jerk appetizers. Cut off the tips and marinate in jerk seasoning overnight. Place on a rack in a 350F oven and bake for 30-40 minutes, basting frequently with marinade.

For a 3-4 pound pork roast, rub with jerk paste and marinate overnight. Cook on a smoker or grill, or bake in the oven. Let roast come to room temperature. Place in a 400F oven and immediately reduce the heat to 325F. Bake for 1 hour 45 minutes or to an internal temperature of 180F.