Prep 1 hr 5 mins
Cook 0 mins
The technique of soaking foods in a liquid to flavor -- or in the case of meats, to tenderize -- was probably brought to the Caribbean by the Spanish. A marinade is perhaps easier to use than a paste, because it is thinner and coats better, and if you are grilling your jerked meats, the marinade can also be used as a basting sauce. From: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach.
- 4 habanero peppers, deseeded and destemmed, diced
- 1⁄2 cup onion, finely chopped
- 6 green onions, chopped
- 1⁄4 cup flavored vinegar (recommended recipe 183738) or 1⁄4 cup red wine vinegar
- 1⁄3 cup vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons dark rum
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme, minced
- 1 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- Combine all ingredients in a bowl and mix well.
- Let sit for 1 hour, at room temperature, to blend the flavors.