Jamaican jerk marinade
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Hess | ||
| 3 | cups | Chopped green onions |
| 2 | Habaneros -- seeded/chopped | |
| 1 | tablespoon | Soy sauce |
| ¼ | cup | Key Lime Juice (bottled) |
| 4 | tablespoons | Ground allspice |
| 3 | teaspoons | English dry mustard |
| 2 | Bay leaves-crumbled | |
| 4 | Cloves garlic-chopped | |
| 1 | tablespoon | Salt |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Black pepper |
| 2 | tablespoons | Honey |
| 2 | tablespoons | White vinegar |
| ½ | teaspoon | Nutmeg |
| 2 | tablespoons | Country Bob's bottled |
| Sauce* | ||
| 1 | Ripe Papaya-peel,seed -- | |
| Chop** | ||
Directions
* may use any bottled barbeque sauce ** may omit if necessary Combine all ingredients in food processor and process until smooth.
Use as a marinade for poultry, pork or beef. Use on meats that are to be grilled for a tasty caribbean treat.
I also like to take a skinned cut-up chicken, marinate in Jerk, place in cooking bag with Jerk sauce and cook in oven for about an hour or until chicken is done. Serve this with or over white rice with some kidney beans for a Jamaican meal.
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:30) (163) Fido: Interco