Jerk Marinade
Just coming back from the Caribbean, I just had to make this delicious marinade. You've heard of Jamaican Jerk Seasonings and rubs but this jerk marinade gets that incredible flavor into your dishes. Use this mixture on most vegetables. If you've never made it before, jerk marinade has a balance of sweet, earthy, and spicy flavors.
Ingredients
1 medium onion, finely chopped
1/2 cup scallions, finely chopped
1 tbsp ginger, chopped
3 garlic cloves
1 Scotch Bonnet pepper, finely chopped
3 tbsp soy sauce
1 tbsp oil
1 tbsp lime juice
2 tbsp fresh thyme leaves
2 tbsp brown sugar
1 tsp sea salt
1 tsp pimento, or allspice
1 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Preparation
1. Add allspice, black peppercorns, ginger, garlic, chili, scallion, and onion to mortar and begin to crush to a paste.
2. Add the remaining ingredients one at a time and continue to make paste mixing and grinding everything with the pestle.
3. Use the marinade right away or, if making ahead, simply store it in an airtight container and keep it in the refrigerator for up to seven days. I recommend making this the day before using to let the flavors marry well; however, it is not required.
Quick note for using a blender.
Combine all ingredients in a blender and blend until smooth. Depending on the size of the blender, this process might need to be done in batches.
View Recipe 
