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

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