Jerk Marinade Sauce
By Quin Liburd
Get a taste of the Caribbean islands with this homemade jerk sauce. It's best used as a marinade to bring delicious flavor to your chicken, pork, fish, shrimp, and more. You can even use this marinade on vegetables as well. When using meat, marinate the meat for no more than 24 hours. You can also simply rub or brush it onto the protein right before cooking. In the refrigerated, it'll stay good for up to 1 week.
Scotch bonnet peppers are typically found in your local Caribbean market. If you can't find them, a good spicy alternative would be habanero peppers.
Have you made this yet? Let us know how it went in the comments below!
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- Yields:
- 1 c.
- Prep Time:
- 5 mins
- Total Time:
- 5 mins
Ingredients
- 1/2 c.
red onion, chopped
- 6
green onions, chopped
- 2
scotch bonnett peppers, sliced, with seeds discarded
- 1 Tbsp.
fresh ginger, grated or paste
- 1/4 c.
soy sauce
- 1/4 c.
white distilled vinegar
- 1/4 c.
packed brown sugar
- 4
garlic cloves
Juice of 1 lime
- 1/4 c.
orange or pineapple juice
- 2 tsp.
dried thyme
- 2 tsp.
ground Jamaican allspice
- 1 tsp.
kosher salt
Directions
- Step 1Bring all ingredients together into a food processor or high-speed blender until well combined. Pour marinade into a jar with an airtight lid. Jerk marinade will keep in the refrigerator for up to one week.
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