Place cilantro, ginger, lime juice and olive oil in a medium
bowl
Stir around to combine
Stir in the brown sugar,
nutmeg, cayenne, allspice, cinnamon and salt
Use
immediately or cover and refrigerate up to 2 days.
Yield: 3/4 cup
SUGGESTED USE: The Caribbean flavors in this paste are
similar to the previous recipes but are unusual in that they
blend sweet spices like cinnamon and allspice with the more
savory flavors of cilantro and ginger
Try this on pork loin (4
hours), pork tenderloin (2 hours), pork or lamb kabobs (1 to
3 hours) or boneless leg of lamb (8 hours).
