Spring Jerk Marinade

Spring Jerk Marinade

Yield: ~ 4 ½ cups marinade

What you need:

  • 2 shallots or small spring onions, about ½ cup large dice

  • 20 garlic cloves

  • 1 bunch scallions, top ⅓ of green removed, roughly chopped

  • 4 inch piece fresh ginger, peeled & roughly chopped, about ¼ cup

  • ½ cup brown sugar

  • ½ cup canola oil

  • 6 tablespoons tamari soy sauce or shoyu

  • ½ cup lime juice, approximately 4 limes

  • 2 bunches (1 ½ ounces) fresh thyme, leaves and tender stems only, approximately ½ cup

  • 4-8 habanero peppers

  • 5 tablespoons ground allspice

  • 2 teaspoons cinnamon

  • 1 teaspoon freshly ground pepper

  • 1 tablespoon kosher salt

  • ¼ cup water

What you do:

  1. Put all ingredients, except the water, into the bowl of a food processor or blender. Process on high until completely pureed.

  2. Add water 1 tablespoon at a time, until it is the consistency of a runny sauce.

  3. Taste and adjust seasoning as needed. Be judicious with the chili peppers. The heat level will intensify over time.

Uses: Marinate chicken or veggies, season ground meat and put into patties or Jerk Lamb Shepherd’s Pie