Jamaican Jerk Pierogi
- 1 pkg. Simply Pierogi
- 2 scotch bonnet peppers (seeds removed for a mild sauce)
- 5 green onions, chopped
- 1/3 cup beer
- 1 cup cilantro, chopped
- 1 cup flat leaf parsley, chopped
- 4 large garlic cloves, chopped
- 4 tbsp olive oil
- 4 tbsp fresh lime juice
- 2 tsp ground allspice
- 1 tsp each: ground cloves, cumin, salt, fresh ground pepper
In a food processor or blender puree the chilies, green onions and beer. Add cilantro, parsley, and garlic, process until smooth.
Pour in olive oil, lime juice and all the seasonings, process until well combined.
Bring a large pot of water to a boil. Add pierogi and cook stirring occasionally for 6 minutes.
Drain pierogi and toss with half of the sauce. Serve remaining sauce on the side for dipping.