Jerk marinade (sauce)
Jerk marinade (sauce) is hot, spicy, aromatic and mildly sweet.
Ingredients
- 3 teaspoons allspice about 40-60 allspice seeds*
- 4 stalks spring onions
- 1 small red onion
- 4 garlic cloves
- 5 scotch bonnet
- fresh ginger about 1-inch
- 2 tablespoons brown sugar packed
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons thyme
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- ¼ cup dark soy sauce
- ½ cup orange juice or juice of 1 lime
- 2 tablespoons vinegar
- ¼ cup vegetable oil
- *The number of allspice seeds that make 1 teaspoon of powder depends on the size of the seeds.
Instructions
- Using a dry mill, grind allspice seeds.
- Roughly chop spring onions, red onions, garlic, scotch bonnet and ginger.
- Into a blender, food processor or mortar, place allspice, spring onions, red onions, garlic, scotch bonnet, ginger, brown sugar, cinnamon, nutmeg, thyme, salt and black pepper.
- Pour in the soy sauce, orange juice, vinegar and vegetable oil.
- Blend till everything is well pureed.
- Pour your Jerk marinade into a jar, store in the fridge or use in your recipe.
- Store Jerk Marinade in the fridge for a few days and in the freezer for much longer.
Notes
If the scotch bonnet is too hot for you, remove the seeds and white membrane inside (You might need to use gloves) or use a less spicy pepper like the jalapeno.
Grind the allspice seeds before adding the other ingredients for a smoother blend.
The addition of fruits will decrease the intensity of the jerk flavour but add extra sweetness to the marinade.
In the absence of allspice, combine 1 teaspoon ground cinnamon + 1 teaspoon ground cloves (Kanumfari) + pinch of ground nutmeg.
If you don't have brown sugar use white.
Use either white vinegar or apple cider vinegar.
Grind the allspice seeds before adding the other ingredients for a smoother blend.
The addition of fruits will decrease the intensity of the jerk flavour but add extra sweetness to the marinade.
In the absence of allspice, combine 1 teaspoon ground cinnamon + 1 teaspoon ground cloves (Kanumfari) + pinch of ground nutmeg.
If you don't have brown sugar use white.
Use either white vinegar or apple cider vinegar.
