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Old 01-27-2014, 04:18 PM   #11
Shagdog
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Join Date: 07-01-13
Location: Grayslake, IL
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Here's my standard jerk marinade if it helps... Just adjust the peppers to your liking. I usually use Habeneros as Scotch bonnets aren't that common up here..

  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture
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