Jamaican Jerk Marinade

Ingredients

• 6 scallions, greens only, thinly sliced
• 2 large shallots, finely minced
• 2 large garlic cloves, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
• 1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leave or 1 teaspoon dried thyme
• 1 tablespoon dark brown sugar
• 1/2 cup fresh orange juice
• 1 lime, juice of
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

Directions

1. 1

   In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.

2. 2

   In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.

3. 3

   Mix thoroughly.

4. 4

   Whisk in orange juice, vinegar, lime juice, and soy sauce.

5. 5

   Slowly drizzle in oil, whisking constantly.

6. 6

   Add the reserved scallion mixture; stir to combine.

7. 7

   Let rest at least one hour.

8. 8

   Wash chicken, pork, or fish well, pat dry and place in a bowl.

9. 9

   Add sauce; rub in well.

10. 10

    Cover and refrigerate overnight.

11. 11

    Before cooking, scrape paste off of the meat.

12. 12

    Grill over charcoal.

13. 13

    You may add water-soaked allspice berries to the coals for smoke and additional flavor.

14. 14

    Serve with Jamaican "rice and peas".