Jamaican Jerk Marinade


Serves: 5
Total Calories: 107

Ingredients

4 to 15 scotch bonnet chiles, seeded (for a hotter marinade, leave the seeds in)
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
2 shallots, halved
1 onion, small, quartered
2 cloves garlic, peeled
1 tablespoon ginger, fresh, grated
2 teaspoons thyme, fresh, chopped, or 1 teaspoon dried
2 teaspoons allspice, ground
3 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons lime juice, fresh, or more to taste
2 tablespoons brown sugar, dark, firmly packed
2 tablespoons salt, or more to taste
1 teaspoon black pepper, freshly ground
1 cup water

Directions:

Combine the chiles, scallions, shallots, onion, garlic, ginger, thyme, allspice, oil, soy sauce, 3 tablespoons lime juice, sugar, 1 tablespoon salt, pepper, and water in a blender. Blend until smooth. Correct the seasoning, adding salt and lime juice as necessary. Store, tightly covered in the refrigerator, for up to 2 weeks.

Makes about 2 cups enough to marinate 4 pounds meat, chicken, or seafood

Nutritional Facts:

Serves: 5
Total Calories: 107
Calories from Fat: 72

This Jamaican Jerk Marinade recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


More Recipes from the The Barbecue Bible Cookbook:
Anchovy Butter
Basil Marinade
Berber Marinade
Bourbon Butter Basting Sauce
Brazilian Lamb Marinade
Cajun Rub
Colombo Powder
Creole Rub Seasoning
Curry Butter
Escargot Butter
Greek Rub
Herbes De Provence
Indian Roasted Spice Powder / Garam Masala
Israeli Rub / Haway
Jamaican Jerk Marinade
Japanese Garlic Butter
Ketjap Butter
Korean Sesame Salt
Maitre d'Hotel Butter
Marchand de Vin Butter
Marrakesh Rub
Memphis Rub
Mexican Fish Baste
Mexican Smoked Chile Marinade / Adobo
Miami Spice
Nicoise Rub For Lamb And Steaks
Provencal Grilling Mixture For Fish
Puerto Rican Seasoning Sat / Sazon
Quick Garam Masala
Quick Hawaij
Rouquefort Butter
Sichuan Seasoned Salt
Teriyaki Marinade
Tunisian Rub / Tabil
Vinegar-Based Mop Sauce
White Wine Marinade For Seafood




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