Dave dewitt's jerk marinade

Yield: 1 Servings

Measure Ingredient
4 \N Scotch Bonnets; seeds and stems removed; diced
¼ cup Finely chopped onion
6 \N Green onions; white part only, chopped
¼ cup Red wine vinegar
⅓ cup Vegetable oil
2 tablespoons Dark rum
1 tablespoon Brown sugar
1 tablespoon Minced fresh thyme
1 teaspoon Freshly ground black pepper
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
¼ teaspoon Ground cinnamon

Date: Sat, 30 Mar 1996 15:54:54 -0800 (PST) From: Ivan Weiss <iwei-new@...> I did get permission from Dave DeWitt to post his jerk marinade recipe from "The Habanero Cookbook." Thanks, Dave. It's a killer. The recipe AND the cookbook, I mean.

Combine all ingredients in a bowl and mix well, Let sit 1 hour to blend the flavors.

That's Dave's recipe verbatim: Some adjustments you could make: ~- Remove seeds? No way! What are we here for? ~- 151 proof rum, by all means. Why kid ourselves? My experience with this marinade for chicken has been that when the chicken is all gone, people just chew up the bones. Yes, it's that good.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes