Jamaican Jerk Marinade


  1. 1 tablespoon finely chopped scotch bonnet or habanero peppers
  2. 2 tablespoons stemmed fresh thyme
  3. 1 tablespoon ground allspice
  4. 2 tablespoons chopped fresh ginger
  5. 3/4 cup finely chopped white onion
  6. 1 tablespoon fresh garlic
  7. 1-1/2 cup finely chopped scallions
  8. 1/2 cup low sodium soy sauce
  9. 1/2 teaspoon freshly ground pepper
  10. 1/3 cup beer
  11. 1/2 tablespoon brown sugar
  12. 1 teaspoon corn starch (if making as a jerk sauce)


  1. Put all ingredients except the soy sauce in a food processor or blender and purée. Add soy sauce and store in a glass jar and refrigerate.

  2. For meat, marinade overnight. For seafood, marinade for about 1 hour.

  3. To thicken into a sauce, mix the teaspoon of cornstarch with a little bit of water. Pour the blended mixture into a saucepan and bring to a simmer, then add the cornstarch/water mixture and simmer for about 10 minutes to thicken.

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