Jamaican Jerk Marinade

Hint: Wear gloves when you handle habanero peppers. These are the hottest of peppers, and their oil will remain in your skin for hours.

1/2 pound diced onion
1/4 pound habanero peppers, cored & quartered
2 oz fresh ginger root, peeled
1/8 cup ground allspice
1/8 cup thyme
1 1/2 tablespoon black pepper
1/2 cup cider vinegar
1/2 cup soy sauce
1/2 teaspoon cinnamon

Pulverize onions, habanero peppers and ginger in a food processor. Transfer to a large bowl and stir in remainder of ingredients.
Pour over chicken, pork or catfish and allow to marinate for 2-6 hours.  Discard the marinade and grill or sauté your meat.  (If you don't want to throw away the yummy marinade, boil it for 15 minutes to kill the germies from the meat, then you can use it as a sauce.)

There are a ton of cool things to know about chilies.  If you want to learn how various chilies are rated for heat, check out this pepper chart.

Suggestions:
Grill or broil your meat of choice.  Serve with beans and rice, and a salad or coleslaw to cool the tongue.  This meal goes great with Abita Turbo Dog, a great dark beer from Naw-lins.

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