Title: Jerk Seasoning (Sauce or Marinade)
Categories: Sauce
Yield: 1 Servings

1 1

/4 l

b White onions -- peeled &

Quartered 1/2 lb Fresh Jamican chilies (Scotch Bonnets -- or Habeneros) cored Seeded and quartered 4 oz Ginger -- peeled and chopt 1/4 c Ground allspice 1/4 c Fresh thyme ~- or 6 T. Dried 1 c White wine vinegar -- no Substitutes 1 c Dark soy sauce -- no Substitutes

Pulverize the onions, chiles and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week. Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill.

Recipe By : CougarLove/AOL By eloy@earthlink.net (El-Rod) I had the best chicken while in Jamaica. on Aug 11, 1995

previous

next