"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jamaican Jerk Marinade Recipe

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This recipe for Jamaican Jerk Marinade, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Rubitsky
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Habanero Chile Peppers, stems trimmed
2 bunches Green Onions, Diced
1/2 med Onion, cut into 1-inch pieces
1-inch piece Fresh Ginger, unpeeled and thinly sliced
3 cloves Fresh Garlic, peeled
1 T Fresh Thyme or 2 tsp Dried Thyme
2 1/2 tsp Ground Allspice
1/2 tsp Black Pepper
1/2 tsp Nutmeg
1/4 tsp Ground Cinnamon
1/4 C White Vinegar
3 T Soy Sauce
2 T Vegetable Oil
3 T Kosher Salt
1 T Packed Light Brown Sugar

Directions:
Directions:
Prepare the marinade by adding all the ingredients at once in a blender and processing to a smooth puree. Spread all over the chicken or pork, coating all sides. Cover and marinate in the refrigerator overnight. Grill.

Personal Notes:
Personal Notes:
This recipe for Jamaican Jerk is good with chicken or pork. The habanero chile peppers are very, very hot. If you don’t want it that hot, I would substitute jalapeños.

 

 

 

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