Jamaican Jerk Marinade - cooking recipe

Ingredients
    6 scallions, greens only, thinly sliced
    2 large shallots, finely minced
    2 large garlic cloves, finely minced
    1 tablespoon fresh ginger, finely minced
    1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
    1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
    1 teaspoon ground black pepper
    1/4 teaspoon cayenne pepper
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
    1 tablespoon dark brown sugar
    1/2 cup fresh orange juice
    1 lime, juice of
    1/4 cup red wine vinegar
    1/4 cup soy sauce
    1/4 cup olive oil
Preparation
    In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
    In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
    Mix thoroughly.
    Whisk in orange juice, vinegar, lime juice, and soy sauce.
    Slowly drizzle in oil, whisking constantly.
    Add the reserved scallion mixture; stir to combine.
    Let rest at least one hour.
    Wash chicken, pork, or fish well, pat dry and place in a bowl.
    Add sauce; rub in well.
    Cover and refrigerate overnight.
    Before cooking, scrape paste off of the meat.
    Grill over charcoal.
    You may add water-soaked allspice berries to the coals for smoke and additional flavor.
    Serve with Jamaican \"rice and peas\".

Leave a comment