Time: 5 min.

Jamaican jerk marinade is a spice paste used to flavor jerk dishes. Jerk is a typical Jamaican dish. All dishes with the word jerk in their name are prepared using this spicy Jamaican jerk marinade. The meat is generously seasoned and cooked slowly over coals until the spices begin to char and infuse the meat with their aroma and smoke.

Ingredients:

• 4-5 Scotch Bonnet hot peppers - remove veins and seeds
• 2 tablespoons allspice
• 3 sprigs of thyme
• 8 green onions
• 1 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1 teaspoon of salt
• 1 teaspoon black peppercorns
• 1 tbsp. apple cider vinegar
• 3 cloves of garlic
• 2 tbsp. vegetable oil (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chili pepper, allspice, brown sugar, apple cider vinegar, green onions, garlic, nutmeg, black pepper, thyme

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Preparation:

Step 1
• Blend all ingredients in a blender. If necessary, add 2 tablespoons of oil to the mixture to achieve a thinner consistency. Store the marinade in an airtight container in the refrigerator.
  
  Recipe creamy jerk sauce plus 3 frequently used spices.

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