| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 3 1/2 cups |
Ingredients
- 3/4 pounds scotch bonnets, remove stem, roughly chopped
- 1/2 pound thyme, leaves removed
- 6 ounces freshly ground allspice
- 1/2 cup minced fresh ginger
- 1 large onion, rough diced
- 4 bunches scallions, white and green parts only
- 6 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 cup soy sauce
- 1/2 cup olive oil
Instructions
- Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 216 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 1428 mg |
Reviews
It’s a little trouble handling the Scotch Bonnets, but well worth the investment in rubber gloves.
I barbecued a 7 lb. pork butt with this marinade and it was FANTASTIC! I used an injector and smoked it for 2 hours on the grill before finishing in the oven.
You can manage the heat by the amount of peppers you drop in the processor, but for jerk usually the hotter the better.