Beaches and Sandals' Jerk Marinade
CDKitchen https://www.cdkitchen.com
Serves/Makes: 3.5 cups | Ready In: < 30 minutes
Ingredients:
3/4 pound scotch bonnets
1/2 pound fresh thyme
6 ounces freshly ground allspice
1/2 cup minced fresh ginger
1 large onion, chopped
4 bunches scallions, white and green parts
6 cloves garlic, minced
1 cup soy sauce
1/2 cup olive oil
salt and freshly ground black pepper
Directions:
Remove the stems from the scotch bonnets and coarsely chop the peppers (for a milder marinade, you can remove the seeds). Place the chopped peppers in a blender or food processor.
Remove the thyme leaves from the stems and place the leaves in the blender. Add the allspice, ginger, onion, scallions, garlic, and soy sauce. Cover the blender or food processor and process until the ingredients are finely minced.
Add the olive oil and process again until the marinade is pureed. Season to taste with salt and pepper.
Use the jerk marinade immediately or store in an airtight container in the refrigerator for 5-7 days.
Use the marinade on chicken, pork, or seafood.
Recipe Location: https://www.cdkitchen.com/recipes/recs/511/Beaches_and_Sandals_Jerk_Marinade42614.shtml
Recipe ID: 17144
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