Homemade Jerk Marinade
Homemade Jerk Marinade
Ingredients
Fresh Aromatics and Peppers
- 1 1/2 bell pepper, any color, roughly chopped
- 4 green onions, stalks, roughly chopped
- 3 limes, juiced
- 2 inch ginger root, piece, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 2 Scotch Bonnet peppers, stemmed, 1 deseeded for less heat, both roughly chopped
- 2 shallots, peeled and roughly chopped
Spices and Liquids
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons red wine vinegar
Instructions
- 1
Begin by roughly chopping all the fresh ingredients: bell pepper, green onions, peeled ginger root, peeled garlic cloves, Scotch Bonnet peppers (remembering to deseed one for a milder marinade if desired), and peeled shallots. The rough chop is sufficient as they will be blended.
⏱️ 10 min
- 2
Transfer all the roughly chopped fresh ingredients into a high-speed blender. Squeeze the fresh juice from the limes directly into the blender with the other ingredients.
⏱️ 3 min
- 3
Add the dry spices to the blender: brown sugar, ground cinnamon, ground allspice, ground nutmeg, and ground black pepper.
⏱️ 2 min
- 4
Pour in the liquid seasonings: soy sauce, olive oil, white vinegar, and red wine vinegar.
⏱️ 2 min
- 5
Secure the lid on the blender and blend the mixture until it achieves a smooth, saucy consistency. Scrape down the sides as needed to ensure all ingredients are fully incorporated.
⏱️ 5 min
- 6
Carefully taste the marinade (a small spoon is recommended) and adjust seasonings if necessary. You might want to add more sugar for sweetness, lime juice for tang, or spices for intensity.
⏱️ 1 min
- 7
Once satisfied with the flavor, pour the finished homemade jerk marinade into a clean, airtight container for storage or immediate use. It can be stored in the refrigerator for up to 1 week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Jerk Marinade
Ingredients
Fresh Aromatics and Peppers
- 1 1/2 bell pepper, any color, roughly chopped
- 4 green onions, stalks, roughly chopped
- 3 limes, juiced
- 2 inch ginger root, piece, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 2 Scotch Bonnet peppers, stemmed, 1 deseeded for less heat, both roughly chopped
- 2 shallots, peeled and roughly chopped
Spices and Liquids
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons red wine vinegar
Instructions
- 1
Begin by roughly chopping all the fresh ingredients: bell pepper, green onions, peeled ginger root, peeled garlic cloves, Scotch Bonnet peppers (remembering to deseed one for a milder marinade if desired), and peeled shallots. The rough chop is sufficient as they will be blended.
⏱️ 10 min - 2
Transfer all the roughly chopped fresh ingredients into a high-speed blender. Squeeze the fresh juice from the limes directly into the blender with the other ingredients.
⏱️ 3 min - 3
Add the dry spices to the blender: brown sugar, ground cinnamon, ground allspice, ground nutmeg, and ground black pepper.
⏱️ 2 min - 4
Pour in the liquid seasonings: soy sauce, olive oil, white vinegar, and red wine vinegar.
⏱️ 2 min - 5
Secure the lid on the blender and blend the mixture until it achieves a smooth, saucy consistency. Scrape down the sides as needed to ensure all ingredients are fully incorporated.
⏱️ 5 min - 6
Carefully taste the marinade (a small spoon is recommended) and adjust seasonings if necessary. You might want to add more sugar for sweetness, lime juice for tang, or spices for intensity.
⏱️ 1 min - 7
Once satisfied with the flavor, pour the finished homemade jerk marinade into a clean, airtight container for storage or immediate use. It can be stored in the refrigerator for up to 1 week.
⏱️ 1 min