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Thursday, 12 January 2012

Jamaican Jerk Marinade

The key ingredients for the jerk marinade is allspice and scotch bonnet chilis. The latter isone of the hottest variety of chilis. Allspice is a stand alone spice with the taste and aroma of other spices such as cinnamon, cloves or nutmeg and black pepper. It is native and in its superior grade when from Jamaica. Between the allspice, scotch bonnet chilis, garlic, ginger, cinnamon and nutmeg, this seasoning offers huge antioxidants as well as cardiovascular protective properties, blood sugar control and brain health benefits.

4-8         Scotch bonnet or jalepeno chilis
5             Green onions, chopped finely
1             small onion, peeled and roughly chopped
1 Tbsp    Ginger, grated
4             Garlic cloves, minced
50 ml    White Wine vinegar
2 Tbsp    Soy Sauce (or Liquid Soy for gluten free option)
2 Tbsp    Grapeseed oil
1 Tbsp    Dark brown sugar
1 Tbsp    Allspice, ground
2 Tsp      Dried thyme
1/2 Tsp   Cinnamon powder
1/2 Tsp   Nutmeg, ground
Salt and black pepper to taste

1. Add the chilies, green onions, onion, ginger, garlic, vinegar, soy sauce and oil to a food processor and process until smooth and well combined. 
2. Turn the mixture out into a mixing bowl and add the sugar, thyme and spices. Season with salt and pepper and mix well.

You're now ready to marinade. This pairs particularly well with chicken or pork. 

Bon Appetit!

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