Sizzling Jamaican Jerk Marinade Recipe
Photo by Chris De La Rosa
6 scallions (roughly chopped)
10-14 sprigs thyme (remove woody stems)
2 scotch bonnet peppers
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon ground cinnamon
1 lime (juice)
1 lemon (juice)
4-5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons dark soy sauce
1/4 cup orange juice
2 medium onions (roughly chopped)
Notes! If making this Jerk marinade gluten-free, please use a gluten-free soy sauce or Tamari, but please read the label. When handling Scotch Bonnet peppers, wear gloves and wash your hands with soap and water immediately afterward. Yes, Habanero peppers will work nicely if you cannot source Scotch Bonnet peppers. May I recommend that you follow along with the video below, as much more about the recipe is discussed there?
Preparing this Jamaican Jerk Marinade involves three steps: Wash and prep everything that needs attention.
Everything is placed in a blender or food processor (step 2).
I like using a food processor because I have more control over the consistency of the finished marinade. If you are using a blender and you want it with a bit of texture, I recommend that you pulse it rather than have it go continuously.
Once you’re happy with the consistency (step 3), marinate your chicken, pork, or fish with it or place it in a plastic container in the fridge for later use.
It will keep in the fridge for at least a month.
Source: caribbeanpot.com
FAQs:
Q: What is the best way to make the Jerk marinade?
A: The best way to make the Jerk marinade is to wash and prep all the ingredients, then blend or food process them together until you get the desired consistency.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using a gluten-free soy sauce or Tamari.
Q: Can I substitute Scotch Bonnet peppers with Habanero peppers?
A: Yes, you can substitute Scotch Bonnet peppers with Habanero peppers if you cannot source Scotch Bonnet peppers.
Q: How long does the Jerk marinade keep in the fridge?
A: The Jerk marinade will keep in the fridge for at least a month.
Video: [insert video link]
Note: The video link is not available in this response, you need to provide the actual video link or describe the content of the video.
About The Author
