Jerk seasoning (sauce or marinade)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | White onions -- peeled & |
| Quartered | ||
| ½ | pounds | Fresh Jamican chilies |
| (Scotch Bonnets -- or | ||
| Habeneros) cored | ||
| Seeded and quartered | ||
| 4 | ounces | Ginger -- peeled and chopt |
| ¼ | cup | Ground allspice |
| ¼ | cup | Fresh thyme -- or 6 T. |
| Dried | ||
| 1 | cup | White wine vinegar -- no |
| Substitutes | ||
| 1 | cup | Dark soy sauce -- no |
| Substitutes | ||
Directions
Pulverize the onions, chiles and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week. Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill.
Recipe By : CougarLove/AOL