Title: Jamaican Jerk Marinade
Categories: Sauce
Yield: 1 Batch

1	tb	Ground allspice
1	tb	Dried thyme
1 1/2	ts	Black pepper
1 1/2	ts	Ground sage
3/4	ts	Ground nutmeg
2	tb	Garlic powder
3/4	ts	Ground Cinnamon
2	tb	Salt
1		Scotch bonnet pepper; seeded and finely chopped, add anoth
1/4	c	Olive oil
1/4	c	Soy sauce
3/4	c	White wine vinegar
		Juice and grated rind of two limes
1	lg	Onion; finely minced
3		Green onions; finely minced

Combine dry spices in a bowl and slowly stir in oil, soy sauce, vinegar, lime juice and zest, Scotch bonnet(s), and onions. Mix well. Marinate chicken, pork, or beef pieces in mixture for an hour or more.

Reserve marinade when meat is removed from it and baste the meat with it as you grill it. MMed by Dave Sacerdote

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