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Jerk Marinade




Source of Recipe


The Time Picayunne 02/07/02


Recipe Introduction


From "Island Barbecue" by Dunstan Harris (Chronicle, 1995)



List of Ingredients






Makes 1 cup

1 teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ cup finely chopped scallions (green and white parts)

4 Scotch bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds

½ cup distilled white vinegar

¼ cup soy sauce

2 tablespoons vegetable oil

1 tablespoon salt

Pinch garlic powder



Recipe



Combine all ingredients in blender or food processor. Process or blend on the liquefy setting for two minutes. Pour into a jar and refrigerate until ready to use. Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated.

The marinade is simple to use. Brush on about one tablespoon per pound of poultry, fish or meat. Marinate for three hours or overnight in the refrigerator.

TO MAKE A JERK BARBECUE SAUCE: Pour liquified ingredients into nonreactive saucepan and bring to boil. Add one-half cup of distilled white vinegar, cover and simmer for 15 minutes, stirring occasionally.

Cool at room temperature, pour into a heatproof jar, cover loosely and refrigerate. The recipe yields about 1 ½ cups. As long as it is refrigerated, the sauce will keep indefinitely. Use it on beef, pork, poultry or fish.