6 large cloves of garlic
1 to 2 jalapeno peppers, seeded, deveined
4 green onions, cut up
3 tablespoons red wine vinegar
3 tablespoons water
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon coarse (Kosher) salt
2 teaspoon ground allspice
2 teaspoons dried leaf thyme
1 teaspoons ground black pepper
1 bay leaf
4 medium Oregon potatoes, peeled, halved
In food processor fitted with metal blade, mince garlic and jalapeno, then add green onions and chop finely. Add vinegar, water, olive oil, honey, salt, allspice, thyme, pepper and bay leaf. Process until smooth paste forms. Coat potatoes. Place in non metallic baking dish, cover and marinate in refrigerator 1 hour or overnight. Arrange potatoes in bottom of broiler pan, without rack. Brush with marinade. Broil on hottest setting 6 inches from heat 5 minutes, turn potatoes, broil 5 minutes longer Reduce heat to 375F, continue broiling about 40 minutes longer, brushing with marinade or pan drippings, turning several times, until potatoes are tender. Makes 4 servings.
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