Recipe - Dave Dewitts Jerk Marinade

4 Scotch Bonnets; seeds and
stems removed; minced
One fourth cup Finely chopped onion
6 Green onions; white part
only, chopped
One fourth cup Red wine vinegar
1/3 cup Vegetable oil
2 tablespoon Dark rum
1 tablespoon Brown sugar
1 tablespoon Minced fresh thyme
1 teaspoon Freshly ground black pepper
One half teaspoon Ground cloves
One half teaspoon Ground nutmeg
One half teaspoon Ground allspice
One fourth teaspoon Ground cinnamon

Date: Sat, 30 Mar 1996 15:54:54 0800 (PST)

From: Ivan Weiss iweinew@seatimes.com
I did get permission from Dave DeWitt to post his jerk marinade recipe from
"The Habanero Cookbook." Thanks, Dave. It's a killer. The recipe AND the
cookbook, I mean.

Combine all ingredients in a bowl and mix well, Let sit 1 hour to blend the
flavors.

That's Dave's recipe verbatim: Some adjustments you could make:

~ Remove seeds? No way! What are we here for?

~ 151 proof rum, by all means. Why kid ourselves?

My experience with this marinade for chicken has been that when the chicken
is all gone, people just chew up the bones. Yes, it's that good.

CHILEHEADS DIGEST V2 #282

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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