Chile Pepper Jamaican Jerk Marinade

Marinades

1/4 cup pimento berries; (allspice)
2 tablespoons chopped ginger; (Jamaican preferred)
3 scotch bonnet chilies; seeded
1 teaspoon cinnamon; ground
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.