Jamaican jerk sauce/marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Van Geffen-VGHC42A | ||
| 1 | tablespoon | Ground allspice |
| 1 | tablespoon | Ground thyme |
| 1½ | teaspoon | Ground cayenne pepper |
| 1½ | teaspoon | Freshly ground black pepper |
| 1½ | teaspoon | Ground sage |
| ¾ | teaspoon | Ground nutmeg |
| ⅔ | teaspoon | Ground cinnamon |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Garlic powder |
| 1 | tablespoon | Sugar |
| ½ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| ¾ | cup | White vinegar |
| ¾ | cup | Orange juice |
Directions
x Juice of 1 lime 1½ c Finely chopped onion 3 Green onions; finely chopped 1 Scotch bonnet pepper; seed -and finely chop* *(I suggest that you substitute jalapenos as these are dangerously hot and should be handled with rubber gloves.) In a large glass bowl, combine the first 10 (dry) ingredients. Using a wire whisk, slowly incorporate the oil, soy sauce, white vinegar and citrus juices. Mix in the chopped onions and pepper. Use mixture to marinate pork, lamb, goat, beef or poultry overnight before barbecuing. NOTE: The dry ingredients can be mixed together in advance and stored in a jar, to be used either as a rub for the meat or mixed with onion, oil, etc.
when a marinade is needed. MY NOTE: After mixing marinade I throw it in the blender or processor to puree the onions. I like it better this way. I always keep the marinade in my fridge. I like it that much. Source: The Sugar Reef Caribbean Cookbook (wrv) Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking