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Associate.com - Share Your Recipe!

Recipe Name: Alan's Jerk Marinade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Scallions, finely chopped
1/2 White or yellow onion
coarsely chopped
2 Tablespoon(s) Fresh thyme leaves, chopped
tough stems removed
1 up to
3 Habanero chiles, to desired
heat level see note
2 Teaspoon(s) Jamaican allspice, freshly
Ground
3 Tablespoon(s) Soy sauce, I use tamari
1 Tablespoon(s) Vinegar, white or cider
1 Tablespoon(s) COOKING OIL
1 Teaspoon(s) Ground black pepper, and
pepper medley
2 Teaspoon(s) Salt
2 Teaspoon(s) Sugar, I use raw sugar
1/2 Teaspoon(s) Cinnamon, freshly ground
1/2 Teaspoon(s) Nutmeg, freshly ground
Directions:
Alan L. Edwards (ale@cisco.com) Put all ingredients except the
scallions and thyme in a blender (or food processor) and puree. Then
add the remaining ingredients and run the blender until the
ingredients are well mixed, but not pureed. Makes a little more than 1
cup (enough for about 2 pounds of meat). Recipe scales well. Sauce
can be kept refrigerated for a month, or frozen for a "long time".
NOTE: Pickled Habaneros will do just fine if you can't find fresh; but
I've found that they are not as hot as fresh ones (like maybe half as
hot). You could also substitute Habanero-based sauce. But only use
sauce that has a low amount of other spices (unless it's allspice).
One of my latest variations uses about 3 Tbs of Alan's Special Mild
Habanero sauce for flavor; and enough Habaneros or Scotch Bonnet sauce
to bring the heat up to the right point. Jamaican jerk is usually made
with Scotch Bonnet chiles, which are closely related to the Habanero
(they are both of the species Capsicum Chinense), but harder to find
(for me anyway). I'm not sure of the taste differences. + To judge the
heat, taste when it's all mixed together and add more if you want it
hotter. It's hard to tell how hot the final product will be the first
time you make this, but you will get used to judging the heat
eventually. For me, the right level is achieved when 1/8 tsp of the
jerk sauce is enough to make me want water (but I'm used to
capsaicin). CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 9868.9mg
Potassium: 820.8mg
Carbohydrates: 20.1g
Fiber: 8.4g
Sugar: 3.8g
Protein: 15.4g


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