Low Carb Jerk Marinade Recipe

ingredients

2 Scotch Bonnet or habenero peppers, with or without seeds (the seeds are the hottest part)
1/2 small onion
3 tablespoons oil
1 tablespoon ground allspice
2 tablespoons grated fresh ginger
1 tablespoon soy sauce
1 teaspoon dried thyme
1 bay leaf, crumbled
1/4 teaspoon cinnamon
1 tablespoon granular sugar substitute
2 cloves garlic, crushed

directions

Put the ingredients in a food processor with the S blade in place, and process until it's fairly smooth (You'll get a soft paste that looks like mud but smells like heaven!).

Smear this over the meat of your choice, and let it sit for a day before cooking. Always wash your hands after handling hot peppers!

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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