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Jamaican Jerk Marinade
Jamaicans like their food hot, but meat marinated in this jerk sauce may be too spicy for many tastes. If you are in the conservative group when it comes to spiciness, scale back on the number of whole hot red chilies that you use in this sauce. Start with two, and work your way up.
6 whole hot red chili peppers, stems removed
3 large cloves garlic
3/4 cup chopped chives
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/4 teaspoons allspice
1/4 teaspoon ground cloves
3/4 cup cider vinegar
3/4 cup soy sauce
1 1/4 tablespoons salt
1 tablespoon white or dark rum
Combine all ingredients in a blender or food processor and process until liquefied. Transfer to a clean jar and refrigerate. Use to marinate meat, fish or poultry for 3 hours or overnight in refrigerator, brushing the marinade over each individual piece quite
thickly. This marinade can also be used as a sort of pepper sauce.
Yields 1 1/2 cups.
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Jamaican Jerk Marinade
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Category: Recipes
Prep Time: Cook Time: Total Time:
Jamaican Jerk Marinade
Jamaicans like their food hot, but meat marinated in this jerk sauce may be too spicy for many tastes. If you are in the conservative group when it comes to spiciness, scale back on the number of whole hot red chilies that you use in this sauce. Start with two, and work your way up.
6 whole hot red chili peppers, stems removed
3 large cloves garlic
3/4 cup chopped chives
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/4 teaspoons allspice
1/4 teaspoon ground cloves
3/4 cup cider vinegar
3/4 cup soy sauce
1 1/4 tablespoons salt
1 tablespoon white or dark rum
Combine all ingredients in a blender or food processor and process until liquefied. Transfer to a clean jar and refrigerate. Use to marinate meat, fish or poultry for 3 hours or overnight in refrigerator, brushing the marinade over each individual piece quite
thickly. This marinade can also be used as a sort of pepper sauce.
Yields 1 1/2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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