Jerk Marinade

Summer/Fall 2006

  • 6 whole hot red peppers, stems removed
  • 3 large cloves of garlic
  • 3/4 cup chopped chives
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1 1/4 teaspoon pimento (all spice)
  • 1/4 teaspoon ground cloves
  • 3/4 cup malt vinegar
  • 3/4 cup soy sauce
  • 1 1/4 tablespoon salt
  • 1 tablespoon white or brown rum

Direction

  1. Combine all ingredients in a blender until liquefied. Put in jars and refrigerate. Use to marinate meat, fish or poultry for 3 hours or overnight in the refrigerator. Brush marinade thickly over individual pieces.
  2. The marinade can also be used as a sort of pepper sauce for meat that has been jerked, or you can boil it with 3/4 cup of vinegar, let it simmer for a few minutes, bottle and refrigerate for daily use.

-By JamaicanEats

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