Caribbean jerk marinade

Yield: 4 Servings

Measure Ingredient
3 Jalapeno chiles; stems and seeds removed
2 tablespoons Chopped green onions
3 teaspoons Allspice
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt
2 tablespoons Water
1 tablespoon Honey
4 teaspoons Fresh lime juice
1 teaspoon Steak sauce

In blender container, combine all ingredients; blend until smooth. Pour mixture over pork cutlets, pork tenderloin, boneless skinless chicken breast halves, or chicken or pork cubes for kabobs. Let stand at room temperature for 15 minutes to marinate. Makes ⅓ cup--enough for 4 servings of meat.

Recipe by: Fast & Healthy July/August 1997 Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997

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