JERK SEASONING

*JERK SEASONING*
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.

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

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.