Garry's jerk marinade
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| ½ | cup | Scallion; chopped |
| 1 | teaspoon | Salt |
| 4 | teaspoons | Jamaican pimiento; (allspice) |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 6 | Habanero chiles | |
| 1 | teaspoon | Black pepper |
| 4 | Garlic cloves | |
| 2 | tablespoons | Fresh ginger root; grated |
| 2 | tablespoons | Lime juice |
| ¼ | cup | Olive oil |
| ½ | cup | Red wine vinegar |
| 4 | tablespoons | Soy sauce |
| 4 | tablespoons | Dark rum |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Fresh thyme |
Directions
Instructions: Combine all ingredints and blend in food processor. Marinate meat several hours before cooking.
Recipe By : Garry Howard - garhow@...
Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 16:47:09 -0400 From: Garry Howard <g.howard@...> NOTES : Original recipe from Garry Howard, Cambridge, MA g.howard@...
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