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Jamaican Jerk Marinade

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By Cheri Sicard

Posted July 23rd, 2007

Author Notes:

This is a traditional Jamaican marinade for all kinds of meats, especially pork and chicken. Don't be intimidated at the list of ingredients, it goes together quickly and they are all easy to find. One tip is that Scotch Bonnet peppers are often called Habenero Peppers in the United States.

Use this recipe to make Jamaican Jerked Chicken with Mango Cilantro Salsa.

Ingredients:

1 cup vegetable oil
1 large onion, coarsely chopped
2 green onions, chopped
2 Scotch Bonnet peppers, stemmed, seeded and minced
2 tablespoons fresh ginger, grated
1 tablespoon chopped fresh thyme
4 cloves garlic, minced
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/4 teaspoons nutmeg
1/4 teaspoons cinnamon
1/8 teaspoons ground cloves
2 teaspoons allspice
1/4 cup fresh lime juice

Instructions:

Makes about 2 cups

Process all ingredients together in a food processor until smooth. Can be made a day in advance. Keep refrigerated.

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