Jamaican Jerk
From thepiggs 15 years ago
- - to make
- Serves 1
A spicy jerk marinade for chicken or burgers. Jerk seasoning is delicious on chicken, baked or grilled or even for other meats. Be sure to use protection on your hands when working with the peppers.
Ingredients
- ¼ Cup malt vinegar (or white) shopping list
- 1 Tbsp dark rum (optional) shopping list
- 1 large Scotch bonnet or habanero chili pepper, seeds removed, minced (use two if you like it really spicy.) shopping list
- 5 chopped green onion, including greens shopping list
- 1 cup chopped red onion shopping list
- 6 large cloves garlic, chopped shopping list
- 3-4 Tbsp fresh thyme (half that amount if using dried) shopping list
- 1 ½ Tbsp ground allspice shopping list
- 1 Tbsp ground cinnamon shopping list
- 1 Tbsp ground nutmeg shopping list
- 1 ½ Tbsp ground ginger shopping list
- 1 Tbsp olive oil shopping list
- ¼ cup molasses shopping list
- 2 teaspoons salt shopping list
- 2 teaspoons coarse ground pepper shopping list
How to make it
- Warning: When working with these hot peppers, use protective covering on hands. This is a must.
- In a food processor, put the vinegar, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the pepper, garlic, and green onion and combine all ingredients in a bowl.
- Spread all over chicken and place in a plastic bag to marinate.
- Mix with ground beef for jerk burgers.
- Leftover marinade may be boiled, if exposed to meat, and used to pour over hot chicken or burgers or for dipping.
jett2whit
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" It was excellent "