The unique Jamaican Jerk Marinade was shared in 2011. After many requests, I then shared the Mild version for these of you who love the flavors of Jamaican Jerk with the warmth. It is a extra up to date and refined model (arguably, there’s no want for it) of that unique recipe I shared once I did the Smoked Jerk Turkey a number of years again.
You’ll Want…
6 scallions (roughly chopped)
10-14 sprigs thyme (take away woody stems)
2 scotch bonnet peppers
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon floor cinnamon
1 lime (juice)
1 lemon (juice)
4-5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons darkish soy sauce
1/4 cup orange juice
2 medium onions (roughly chopped)
Notes! If making this Jerk marinade gluten-free, please use a gluten-free soy sauce or Tamari, however please learn the label. When dealing with Scotch Bonnet peppers, put on gloves and wash your palms with cleaning soap and water instantly afterward. Sure, Habanero peppers will work properly for those who can’t supply Scotch Bonnet peppers. Might I like to recommend that you just comply with together with the video under, as way more concerning the recipe is mentioned there?
Getting ready this Jamaican Jerk Marinade includes three steps: Wash and prep all the pieces that wants consideration.
Every thing is positioned in a blender or meals processor (step 2).
I like utilizing a meals processor as a result of I’ve extra management over the consistency of the completed marinade. In case you are utilizing a blender and also you need it with a little bit of texture, I like to recommend that you just pulse it quite than have it go constantly.
When you’re proud of the consistency (step 3), marinate your hen, pork, or fish with it or place it in a plastic container within the fridge for later use.
It should preserve within the fridge for a minimum of a month.
Supply:caribbeanpot.com
