Hot Jamaican Jerk (I Know, That's Redundant) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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If you are looking for heat, here it is. The longer you marinade, the hotter the dish. Great for chicken, pork, shrimp or as a garnish for fruit salads. Use as a marinade or just brush on meat while grilling. Ingredients:
1/2 cup olive oil |
1/2 cup soy sauce |
2 cups white vinegar |
1 cup orange juice |
1/2 cup lime juice |
2 cups vidalia onions (chopped) |
2 garlic cloves (minced) |
1/2 cup green onion (sliced) |
2 tablespoons thyme |
2 tablespoons allspice |
2 tablespoons sea salt |
2 tablespoons garlic powder |
2 tablespoons brown sugar |
3 teaspoons cayenne powder |
3 teaspoons black pepper |
3 teaspoons rubbed sage |
2 teaspoons ginger (grated) |
2 teaspoons nutmeg |
2 teaspoons cinnamon |
4 habanero peppers (minced) |
Directions:
1. Cut stems off the peppers, but don't seed. Combine all in a food processor or blender. Pulse for one minute until all is well mixed.
2. Will keep in the refrigerator for a lot longer time than you will need, because if you're like me, you'll use it a lot.
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