1 c Chopped green onion
1/4 c Unsweetened lime juice
2 tb Dark molasses
2 tb Soy sauce
2 tb Freshly chopped ginger root
2 lg Garlic cloves
-- peeled and crushed
2 Jalapenos
-- stemmed and seeded
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
1/8 ts Dried tarragon
Puree all ingredients in food processor or blender. Serve over beef,
chicken, pork, or lamb.
Rampke also suggested trying it on hamburgers, with brown mustard and
cheddar cheese.
Yield: About 3/4 of a cup. Formatted by Cathy Harned.