Jerk seasoning sugar reef style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground allspice |
| 1 | tablespoon | Dried thyme |
| 1½ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Pepper |
| 1½ | teaspoon | Ground sage |
| ¾ | teaspoon | Ground nutmeg |
| ¾ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Garlic powder |
| 1 | tablespoon | Sugar |
| ¼ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| ¾ | cup | White vinegar |
| ½ | cup | Orange juice |
| Juice of 1 lime | ||
| 1 | Scotch bonnet pepper, seeded | |
| & finely chopped | ||
| 1 | cup | Chopped white onion |
| 3 | Green onions, finely | |
| Chopped | ||
Directions
You can make a paste by combining in a food processor all the ingredients listed above. OR you can mix the dry spices (the first group), store away, & then combine with remaining ingredients just prior to using. In a large bowl, combine the first group of ingredients. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, & lime juice. Add the Scotch Bonnet pepper, onion, & green onions & mix well. Marinate meat in mixture for at least 1 hour, longer if possible. Then grill.
File