Chile Pepper Jamaican Jerk Marinade Recipe

1/4 cup Pimento berries (allspice)
2 tablespoons Chopped ginger - Jamaican preferred
3 Scotch bonnet chiles - stems (caution these babies are radio active!!)
1 teaspoon Ground cinnamon
10 Green onions - chopped
1 tablespoon Ground black pepper
1/2 cup Chopped onion
1/4 cup Vegetable oil
3 Tablespoons Garlic - chopped
1/4 cup Lime juice
4 Bay leaves - crushed

Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce.

Store in the refrigerator; it will keep for a month or more.