Jerk Marinade

Ingredients

• 2 each Scotch bonnet peppers – stemmed; seeds removed for less heat
• 6 ounces scallions – trimmed, roughly chopped
• 6 ounces onion – roughly chopped
• 6 cloves garlic – peeled
• 1 ounce ginger – peeled, roughly chopped
• 2 tablespoons thyme – fresh leaves stripped
• 2 tablespoons brown sugar – packed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground
• 1.5 tablespoons ground allspice
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.33 cup white vinegar
• 0.25 cup lime juice – freshly squeezed
• 2 tablespoons vegetable oil

Instructions

1. Wear gloves for safety. Remove stems from the Scotch bonnet peppers, scrape out seeds and membranes if you want less heat, and add the peppers to a blender jar.
2. Add the scallions (trimmed and roughly chopped), onion (roughly chopped), garlic, ginger (peeled and roughly chopped), thyme, brown sugar, kosher salt, black pepper, ground allspice, ground cinnamon, ground nutmeg, white vinegar, and lime juice to the blender.
3. Blend on high until a thick, mostly smooth paste forms, 45–60 seconds, stopping to scrape down the sides as needed. With the blender running, stream in the vegetable oil until emulsified.
4. Use immediately to coat meat or seafood, massaging to cover all surfaces. Marinate refrigerated as a guide: chicken 4–12 hours, pork 6–24 hours, and fish or shrimp 30–90 minutes.
5. Transfer any remaining marinade to a clean jar, press plastic wrap directly onto the surface to minimize oxidation, and refrigerate up to 1 week or freeze in portions for up to 3 months.