Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Pimento berries (allspice)
2 tb Chopped ginger -- Jamaican
Preferred
3 Scotch bonnet chiles --
Stems
1 ts Ground cinnamon -- and seeds
Removed -- c
10 Green onions -- chopped
1 tb Ground black pepper
1/2 c Chopped onion
1/4 c Vegetable oil
3 tb Garlic -- chopped
1/4 c 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. Source: "Heat Wave! The Best of Chile Pepper
Magazine", by Dave DeWitt and Nancy Gerlach, 1995. The Crossing
Press.

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