Jerk Marinade

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.

• Ready In: 1 hr 5 mins
• Yields: 1 1/2-2 cups

Ingredients

• 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

Directions

1. Combine all ingredients in a bowl and mix well.
2. Let sit for 1 hour, at room temperature, to blend the flavors.