The F.U.N. Place Recipe Box Archives
Jerk Marinade
- 1 onion finely chopped
- 1/2 finly chopped scallion
- 2 teaspoon fresh thyme
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 hot pepper finely fround
- 1 teaspoon ground black pepper
- 3 tablespoon soy sauce
- 1 tablespoon cooking oil
- 1 tablespoon cider or white vinager
Mix together all the ingredients A food processor fitted with a steel blade is ideal for chopping and combining. This will provide an excellent marinade for chicken, beef, pork, store leftover marinade in the refriderator in a tightly closed jar for about a month.
* do not pour unused marinade back into jar after marinading your meat, this is not a good thing ;)
Posted by carolmana on March 08, 1999
Back to The F.U.N. Place