Do you make your own jerk marinade? I've been looking for a good recipe. We have a great little authentic Jamaican restaurant but they aren't sharing their secrets. Haha .
Here's the recipe we use, which is based off a recipe I found over at jamaicatravelandculture.com. It's pretty easy and doesn't require a bunch of specialty ingredients. The only changes I made were leaving out the soy sauce (which I'm suppose to avoid), and I usually add a little ginger, which is very common, in Jerk recipes.
Jerk Marinade(for pork, chicken or fish)
1 - 5 Scotch Bonnet (Habanero) Peppers - depending on how hot you like it - with seeds & membranes removed.
4 - 6 Scallions, or 2 medium Onions roughly chopped.
1 Cup Orange Juice
1 Cup Vinegar
1/2 cup oil
The juice of 1 lime, or 2 TBS. Lime juice
1/4 cup Brown Sugar packed
2 TBS Allspice - ground
2 TBS dried Thyme
1 tsp. Salt
1 tsp. Fresh Cracked Black Pepper
1/4 tsp. Granulated Garlic (or 2 cloves fresh)
1/2 tsp ground ginger (optional)
Combine all ingredients in a blender, or food processor and blend. Add the scallions/onion and pulse just until roughly chopped.
Remember, if you can't find Scotch Bonnet peppers, just use Habaneros. They are, for all intents and purposes, the same pepper species. And be sure to wear gloves while working with them!
