RCI-SC.007.0172.001
Jerk Marinade
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- onion -- finely chopped1 unit
- ½ cup
- 2 teaspoons
- 1 teaspoon
- 2 teaspoons
- ground Jamaican pimento (allspice)1 teaspoon
- ½ teaspoon
- ½ teaspoon
- hot pepper -- finely ground1 unit
- 1 teaspoon
- 3 tablespoons
- 1 tablespoon
- cider or white vinegar1 tablespoon
Method
1
Roughly chop the scallions and strip the thyme leaves from their stems, then add them to a blender or food processor.
3 minutes
2
Add the black pepper, cinnamon, nutmeg, salt, and sugar to the blender with the scallions and thyme.
2 minutes
3
Pour in the soy sauce and cooking oil, then blend all ingredients on high until a smooth, uniform paste forms.
2 minutes
4
Taste the marinade and adjust seasoning as needed, adding more sugar to balance heat or more salt to enhance depth.
2 minutes
5
Transfer the marinade to an airtight container or jar and refrigerate for at least 30 minutes to allow the flavors to meld together.
30 minutes
6
Apply the jerk marinade generously to your chosen protein or vegetables, ensuring all surfaces are evenly coated.
5 minutes
7
Cover the marinated food and refrigerate for a minimum of 2 hours, or ideally overnight, for maximum flavor penetration.
120 minutes