Alan's Jerk Marinade
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Ingredients 15 ingredients
- 2 tablespoons Fresh thyme leaves (chopped; tough stems removed) (up to)
- 1 tablespoon Vinegar (white or cider)
- Scotch
- 1/2 teaspoons Cinnamon (freshly ground)
- 3 Habanero chiles (to desired heat level) (see note)
- 1/2 large White or yellow onion (coarsely chopped)
- 2 teaspoons Salt
- Water
- 1 cup Scallions (finely chopped)
- 1/2 teaspoons Nutmeg (freshly ground)
- 3 tablespoons Soy sauce (I use tamari)
- 1 teaspoon Ground black pepper (and pepper medley)
- 2 teaspoons Jamaican allspice (freshly ground)
- 2 teaspoons Sugar (I use raw sugar)
- 1 tablespoon Cooking oil
Contains
GlutenSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- Alan L. Edwards
- Put all ingredients except the scallions and thyme in a blender (or food processor) and puree. Then add the remaining ingredients and run the blender until the ingredients are well mixed, but not pureed.
- Makes a little more than 1 cup (enough for about 2 pounds of meat). Recipe scales well. Sauce can be kept refrigerated for a month, or frozen for a "long time".
- NOTE: Pickled Habaneros will do just fine if you can't find fresh; but I've found that they are not as hot as fresh ones (like maybe half as hot). You could also substitute Habanero-based sauce. But only use sauce that has a low amount of other spices (unless it's allspice).
- One of my latest variations uses about 3 Tbs of Alan's Special Mild Habanero sauce for flavor; and enough Habaneros or Scotch Bonnet sauce to bring the heat up to the right point.
- Jamaican jerk is usually made with Scotch Bonnet chiles, which are closely related to the Habanero (they are both of the species Capsicum Chinense), but harder to find (for me anyway). I'm not sure of the taste differences. + To judge the heat, taste when it's all mixed together and add more if you want it hotter. It's hard to tell how hot the final product will be the first time you make this, but you will get used to judging the heat eventually. For me, the right level is achieved when 1/8 tsp of the jerk sauce is enough to make me want water (but I'm used to capsaicin).
- CHILE-HEADS ARCHIVES
- From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Plating
Cookware for this recipe
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Blender
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Food processor
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Chef's knife
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Cutting board