"Hunger is the best sauce in the world."--Cervantes

Jamaican Jerk Marinade (Pork, chicken or beef) Recipe

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This recipe for Jamaican Jerk Marinade (Pork, chicken or beef), by , is from Information Services Favourite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Willa Wettlaufer


3 scallions, chopped.
4 large garlic cloves, chopped.
1 small onion, chopped.
2 fresh Scotch bonnet or habanero chili peppers stemmed and seeded.
1/4 cup fresh lime juice.
2 tablespoons soy sauce.
3 tablespoons olive oil.
1 1/2 tablespoons salt.
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 tablespoons ground Jamaican pimento (allspice)
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon grated ginger

Blend all ingredients in a blender or food processor until smooth.
Generously cover meat with marinade (reserve a portion for basting while grilling), refrigerator overnight.
Add a little lemon/lime juice and olive oil to thin the reserved marinate, baste meat while rotating on grill.




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