Classic Jamaican Jerk Marinade

Deseed and roughly chop the Scotch Bonnet Peppers (2). Most of the heat is within the seeds and the membrane in the pepper, however, so if you want that true authentic Jamaican feel keep the entire peppers.

Rough chop the Scallion (1 bunch), Garlic (2 cloves), Onion (1), and Fresh Thyme (5 sprigs) and place in the food processor to make it easier to puree.

Now add the {@10:}, Ground Black Pepper (1/2 tsp), Brown Sugar (1 Tbsp), Ground Allspice (1/2 Tbsp), Ground Nutmeg (1 tsp), Ground Cinnamon (1 tsp), Soy Sauce (1/3 cup), Vegetable Oil (2 Tbsp), Distilled White Vinegar (1/4 cup), Oranges (2) and Fresh Ginger (1 tsp) and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven.