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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Bunch scallions; chopped, (tops included) |
| 2 | 3 fresh garlic cloves |
| 6 | 8 scotch bonnet or habanero peppers; with seeds |
| 2 Tasse | water |
| 1/2 Tasse | Fresh ground allspice berreis |
| 3 Esslöffel | black pepper freshly ground |
| 1 Esslöffel | salt coarse |
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(Enough for one huge pork roast or two little chickens)
Place above ingredients in blender or food processor with some of the water and blend until smooth. Add the rest of the water, plus:
(you can substitute a one ounce tin of ground allspice)
Mix well. Immerse meat in marinade and let marinate at least eight hours. Slow cook over your preferred wood, if you can't get pimento wood.
pork shoulder. As should be obvious from the ingredients, this stuff is fiery Hot Hot Hot!! And, if anyone knows of a source for pimento (allspice) wood, I'd like to know...
v2.0l.
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