Jamaican Jerk Marinade

Name: Jamaikanische Jerk Marinade
Total time: 15 min
Ingredients: 3 Stück Scotch Bonnet Chilis; 100 g Frühlingszwiebeln; 15 g Gemahlener Piment; 30 g Frischer Ingwer; 4 Stück Knoblauchzehen; 60 ml Sojasoße; 30 g Brauner Zucker; 60 ml Limettensaft

Sauce / DipPoultryCold SmokingMedium15 minutes

Fiery Jamaican marinade with Scotch Bonnet chillies and allspice for authentic jerk flavour.

Ingredients(for 0.5 kg)

Scotch Bonnet Chillies3 Stück

Spring Onions100 g

Ground Allspice15 g

Fresh Ginger30 g

Garlic Cloves4 Stück

Soy Sauce60 ml

Brown Sugar30 g

Lime Juice60 ml

Instructions

Preparation

5 Minuten

Halve Scotch Bonnet chillies and remove seeds (leave seeds for extra heat). Roughly chop spring onions, peel and slice ginger, peel garlic.

Blending

5 Minuten

Place all ingredients in a blender or food processor and blend into a smooth, homogeneous paste. Add a little water if needed.

Seasoning

2 Minuten

Taste the marinade and adjust lime juice, sugar or soy sauce as needed. The marinade should be spicy, savoury and slightly sweet.

Marinating

4–12 Stunden

Rub meat completely with jerk marinade, place in a bag or bowl and cover airtight. Rest in the fridge for at least 4 hours.

Pro Tip

Scotch Bonnet chillies are extremely hot – wear gloves and avoid touching your eyes. Use Habanero or red chillies for a milder version.

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