Jamaican Jerk Marinade/Sauce
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 Scotch Bonnet peppers (Habanera)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger
Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.
You will be making a puree with all the ingredients above. You will need a blender or food processor.
Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.
For best results use this sauce immediately, but marinate your meat for at least 2 hours before grilling or roasting in the oven or on the grill.