Jerry Thom's Jerk Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 onions, finely chopped (we use red onion)
1 ½ cups finely chopped scallion
¾ cup cilantro
6 tsp fresh thyme leaf (I used dried)
1 tbsp salt
2 tbsp sugar
1 tbsp ground allspice
1 ½ tsp ground nutmeg
1 ½ tsp ground cinnamon
6 Scotch Bonnets, finely chopped (I usually take out the seeds, this batch Jerry left in the seeds)
1 tbsp black pepper
2/3 cup soy sauce
¼ cup cooking oil
¼ cup cider vinegar
8 cloves garlic, finely minced
1 ½ tsp cayenne pepper
1 ½ tsp clove
1 ½ tsp paprika
1 ½ tsp dry mustard
1 tsp ginger (Jerry bought fresh ginger this time – and added a lot more than 1 tsp)
2 tsp white pepper
2 tsp garlic powder
2 tsp jerk seasoning
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Directions: |
Directions:Notes from Sharon -
We typically add the cilantro at the end. We do use a food processor to do most of the mincing and chopping.
It looks like a lot but most of the spices you have on hand. I follow this to a T when I make it. Like I said, we’ll see how this batch is compared
Marinate chicken,beef,pork in marinade for 12 hours before grilling - |
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Personal
Notes: |
Personal
Notes: Jerry makes this every time they come to the cabin. We're just glad we're included in the eating part of it! It's delicious!
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