Jamaican Jerk Marinade

This is from Helen Willinsky's wonderful book, Jerk from Jamaica. 

• 1 yellow onion, finely chopped
• 1/2 cup finely chopped scallions
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground Jamaican allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 habanero, jalapeno, or serrano chili, chopped
• 1 teaspoon freshly ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar or distilled white vinegar

Method

In a blender or food processor, combine all the ingredients and process until smooth.  Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Yield: about 1 1/2 cups; enough for about 4 pounds of meat.

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"This marinade is thicker than most marinades.  The flavor may strike you as a bit harsh when you first make it, but I assure you, the flavors will blend and mellow as the meat cooks.  To increase the heat of this rather mild marinade, add hot pepper sauce.    If you want less heat, remove the seeds and ribs of the chilies before grinding them.  This is an excellent marinade for chicken, beef, or pork."  Helen Willinsky

Reprinted with permission from© 2007, Helen Willinsky, Jerk from Jamaica: Barbecue Caribbean Style, published by Ten Speed Press    click for book review .

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