JERK SEASONING |
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A unique barbecue marinade made with seasonings, hot chilies, soya sauce, wine vinegar and other ingredients used to marinade meats such as pork and chicken. |
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| 3 | Green onions, thickly sliced | 3 | |
| 1 small | Scotch bonnet pepper chili pepper seeded & chopped | 1 small | |
| 2 | Garlic clove, quartered | 2 | |
| 1-inch piece | Fresh peeled ginger, coarsely chopped | 2.5 cm | |
| 2 tbsp | Red wine vinegar | 25 mL | |
| 2 tbsp | Soya sauce | 25 mL | |
| 2 tbsp | Vegetable oil | 25 mL | |
| 1 tbsp | Brown sugar | 15 mL | |
| 2 tsp | Chopped fresh thyme or 1/2 tsp[2 ml] dried | 10 mL | |
| 1-1/2 tsp | Ground allspice | 7 mL | |
| 1/4 tsp | Cinnamon | 1 mL | |
| 1/4 tsp | Nutmeg | 1 mL | |
| Salt & Pepper to taste | |||
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Put all ingredients in a food processor and puree until smooth. Place chicken or pork in plastic freezer bag, add marinade. Close and kneed bag until meat is well coated. Refrigerate for at least 4 hours. Remove meat from marinade, grill on pre-heated greased grill over medium heat, turning occasionally and brushing with marinade, until nicely browned and cooked through. For chicken until no longer pink, and for pork just until a hint of pink inside.
NOTE: Wear rubber gloves when handling hot chilies to prevent burns.
Substitute 2 or 3 Jalepeno peppers for the Scotch bonnets, if desired.
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