Caribbean Jerk Blend (Print Version)
# Ingredients:
01 -
4-6 chopped Scotch Bonnet peppers
02 -
1 small chopped red onion
03 -
4-6 chopped garlic cloves
04 -
4 scallion stalks, trimmed at ends
05 -
60 ml soy sauce
06 -
60 ml apple cider vinegar or white vinegar
07 -
2 tablespoons olive oil
08 -
Orange juice from 1 big orange (around 180 ml)
09 -
Juice squeezed from half a lime
10 -
1 tablespoon ginger, freshly grated
11 -
2 tablespoons brown sugar
12 -
1 teaspoon nutmeg
13 -
1 teaspoon allspice
14 -
1 teaspoon cinnamon
15 -
1 teaspoon thyme (dried or fresh)
16 -
1 teaspoon salt
17 -
1 tablespoon black pepper
# Instructions:
01 -
Throw everything into a food processor and blend until completely smooth.
02 -
Apply right away on chicken, pork, seafood or veggies for marinating.
# Notes:
01 -
Heat Level: Medium-Hot. These Scotch Bonnets pack similar heat and flavor as habaneros. Want it spicier? Just add more peppers or some chili flakes. Need it milder? Go with fewer peppers or pick milder ones.