Jerk Paste for Marinating
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Scallions, raw, 6 medium Garlic, 6 clovesGinger Root, 0.25 cup slices Brown Sugar, .25 cup, packed Rum, 1 fl oz Olive Oil, 2 tbsp Allspice, 2 tbsp Thyme, fresh, 2 tsp Nutmeg, ground, 1 tsp Cinnamon, ground, 1 tsp Pepper, black, 1 tsp Salt, 1 tsp Cloves, ground, 1 tsp Pepper, red or cayenne, 1 tsp Habanero Peppers, 2-3 peppers
ONCE THE MARINADE IS MADE YOU SHOULD LET IT SIT ON MEAT FOR AT LEAST 2-4 HOURS.
This should allow you to use 2 tbsp for each piece of meat.
1. Put rum, garlic, scallions and ginger into a food processor and blend.
2. Add the spices and blend more
3. Add the remaining ingredients and blend until kind of a thick paste
4. taste and adjust seasonings to your liking
Works good on fish, poultry, pork or beef. The longer you marinade the better. Tastes best when cooked on a grill. For a true jamaican taste grill using a hickory wood chip or pimento wood chip.
ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user SCLARK10.
This should allow you to use 2 tbsp for each piece of meat.
1. Put rum, garlic, scallions and ginger into a food processor and blend.
2. Add the spices and blend more
3. Add the remaining ingredients and blend until kind of a thick paste
4. taste and adjust seasonings to your liking
Works good on fish, poultry, pork or beef. The longer you marinade the better. Tastes best when cooked on a grill. For a true jamaican taste grill using a hickory wood chip or pimento wood chip.
ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user SCLARK10.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 309.7 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.3 g
- Protein: 0.7 g
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