Dave dewitt's jerk marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Scotch Bonnets; seeds and stems removed; diced | |
| ¼ | cup | Finely chopped onion |
| 6 | 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 |
Directions
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.
CHILE-HEADS DIGEST V2 #282
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .