Jamaican Jerk Marinade

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 Tbsp. finely minced fresh ginger
1 Tbsp. seeded, ribbed and finely minced Scotch bonnet pepper (or 2 jalapeno peppers)
1 Tbsp. ground allspice ( I use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme
1 Tbsp. dark-brown sugar
1/2 cup fresh orange juice
juice of 1 lime
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil


In a bowl, combine the scallion greens, shallots, garlic, ginger and Scotch Bonnet pepper. In another bowl, combine the allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar and salt and pepper. Mix thoroughly. Whisk in the orange juice, vinegar, lime juice and soy sauce. Slowly drizzle in the oil, whisking constantly. Add the reserved scallion mixture and stir to combine. Let the marinade rest for at least one hour.

This marinade is meant to be thick and is perfect with pork, chicken,beef and fish.

Recipe from The Bratwurst Pages.