Jerk Marinade
The best jerk marinade recipe & you can customize the heat. It's spicy, flavorful, and perfect for chicken, fish, or veggies.
Servings: 10
Ingredients
- 2-5 scotch bonnet peppers chopped, remove seeds for less heat
- 1 onion chopped in quarters
- 5 scallions chopped
- 4 cloves garlic
- 1 tsp ginger
- 3-5 thyme sprigs
- salt to taste
- pepper to taste
- 4 tbsp brown sugar dark or light is fine
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp allspice
- black pepper
- 1/4 cup soy sauce
- 1 tsp browning
- 1/3 cup white or apple cider vinegar
- 1 orange small
- 1 tsp extra virgin olive oil
Instructions
- Put all ingredients in a blender or food processor. Blend until it's a thick paste consistency. Store in an air tight container.
Video
Notes
for mild = use 2-3 peppers
for spicy = use 4-5 peppersÂ
Lemon or lime can be substituted for the orange
Can be stored for up to 3 months in the fridge and 1 year in the freezer.
Nutrition
Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 329mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 0.4mg