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The Hirshon Jamaican Jerk Sauce and Marinade

The Hirshon Jamaican Jerk Sauce and Marinade


  • Total Time: 0 hours

Ingredients

Scale
  • 2 scotch bonnet peppers, seeded and finely diced
  • 4 cloves garlic, finely minced or pressed
  • 2 tbsp freshly grated ginger
  • 4 scallions, finely minced, white and green parts
  • 3 tbsp soft fresh thyme leaves
  • 4 tbsp allspice berries, freshly ground
  • 4 cloves, freshly ground
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp freshly grated cinnamon
  • 2 tsp freshly ground black pepper
  • 2 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 2 tbsp white vinegar
  • 4 tbsp soy sauce
  • 2 tbsp dark rum
  • 1/2 navel orange, juice and zest
  • 1 lime, juice and zest

Instructions

  1. Add all ingredients to a food processor and process until smooth.
  2. Brush the sauce over the meats or seafood.
  3. Traditionally “jerk” is used as a marinade as well as a basting sauce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 124.87 kcal
  • Sugar: 6.82 g
  • Sodium: 890.03 mg
  • Fat: 4.54 g
  • Saturated Fat: 0.59 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 18.16 g
  • Fiber: 3.78 g
  • Protein: 2.8 g
  • Cholesterol: 0.0 mg
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