MM: Jerk Paste
---------- Recipe via Meal-Master (tm) v8.05

Title: Jerk Paste
Categories: Marinade, Ethnic, Bbq/grill, Rubs
Yield: 1 Cup

1 Onion; peeled
1 Bunch scallions; trimmed
2 ts Thyme leaves; fresh, chopped
2 ts Salt
1 ts Allspice; ground
1 ts Nutmeg; ground
1/2 ts Cinnamon; ground
4 To 6 Scotch Bonnet peppers
1 ts Black pepper; ground

Process all the ingredients into a smooth paste in a
food processor. You'll have about 1 cup, which will
keep, tightly covered and refrigerated for a month.

From The Denver Post Food Section from a book by Helen
Willinsky "Jerk: Barbecue From Jamaica" (Crossing. $10.95)

Formatted for MM by Pegg Seevers 10/25/95

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