Jamaican Jerk Marinade - cooking recipe

Ingredients

1/4 cup white wine vinegar
1/4 cup fresh lime juice
2 tablespoons canola oil
1 tablespoon molasses
1/4 cup chopped green onion
3 habanero peppers, seeded and minced (or to taste)
1 cinnamon stick, broken in half (4 inch)
6 whole cloves
6 whole allspice
6 black peppercorns
1/2 teaspoon salt

Preparation

In a small bowl mix together vinegar, lime juice, oil, and molasses.
Stir in onions and habaneros.
Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
Swirl spices around until they become hot and very fragrant; do not burn.
Remove from heat.
Add spices to liquid mixture and stir in salt, mixing all together.
Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.