Jamaican Jerk
A great jerk recipe. I developed this back in the 1990’s. The heat can be adjusted up by increasing the amount of scotch bonnets used.
Ingredients
1 1/2
cup
soy sauce
1
tsp
coriander seeds
1
cup
lime juice
fresh squeezed
1
Tbsp
Lemoncello® Lime
Blacklick® Spice Company
4
whole
leeks
trimmed with about 2″ of green
1
cup
ginger
sliced thin
1/2
cup
garlic
peeled chopped
14
whole
green onions
rough cut
3
stemmed
scotch bonnets
6
whole
serrano chillies
6
whole
tabasco peppers
1
cup
cider vinegar
1/2
cup
brown sugar
1/2
cup
vegetable oil
1/4
cup
allspice
crushed and ground
2
Tbsp
molases
light
2
tsp
cinnamon
2
tsp
Thyme fresh
or 2 tsp dried thyme
1
tsp
black pepper
1/2
tsp
nutmeg
ground
1/2
tsp
cloves
ground
1/4
tsp
Orange Habanero Sauce
Blacklick® Spice Company
1
tsp
oregano
chopped fresh
Instructions
Combine all ingredients in food processor or blender. Process 1 minute or until mixture is mixed well and liquified
place in glass jar or bowl in refrigerator overnight to allow flavors to blend.
To jerk: Use large non reactive bowl. 1 pound meat 1 Tbsp oil, 1-2 Tbsp Jerk seasoning. allow jerk to flavor meat 2-4 Hrs. or overnight