Jamaican Jerk Marinade (Print Version)
# Ingredients:
01 -
4-6 Scotch Bonnet peppers, chopped
02 -
1 small red onion, chopped
03 -
4-6 garlic cloves, chopped
04 -
4 stalks scallions, end trimmed
05 -
60 ml soy sauce
06 -
60 ml white vinegar or apple cider vinegar
07 -
2 tablespoons olive oil
08 -
Juice from 1 large orange (about 180 ml)
09 -
Juice from half a lime
10 -
1 tablespoon freshly grated ginger
11 -
2 tablespoons brown sugar
12 -
1 teaspoon nutmeg
13 -
1 teaspoon allspice
14 -
1 teaspoon cinnamon
15 -
1 teaspoon dried thyme (or fresh if available)
16 -
1 teaspoon salt
17 -
1 tablespoon black pepper
# Instructions:
01 -
Add all of the ingredients to a food processor. Process until smooth.
02 -
Use immediately to marinate your chicken, pork, seafood or vegetables.
# Notes:
01 -
Heat Level: Medium-Hot. Scotch Bonnets are comparable to habanero peppers in heat and flavor. Increase heat by adding more peppers or chili flakes. Reduce heat by using fewer or milder peppers.