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Jimmy’s Jamaican Jerk Marinade:

2

tablespoons

ground allspice

1/2

teaspoon

ground nutmeg

1/2

teaspoon

ground cinnamon

1 1/4

teaspoon

ground cloves

1/2

cup

sliced green onion, white and green parts

1

tablespoon

seeded, chopped habanero chile

1 1/2

teaspoons

minced garlic

2

tablespoons

fresh thyme leaves

2

tablespoons

freshly squeezed Key lime, or regular lime juice

2

tablespoons

canola oil

1

tablespoon

soy sauce

1

tablespoon

dark rum

1 1/2

teaspoons

grated fresh ginger

1 1/2

teaspoons

honey

1 1/2

teaspoons

cane syrup or light molasses

1 1/2

teaspoons

freshly ground black pepper

1

teaspoon

dark brown sugar

3/4

teaspoon

Worcestershire sauce

1/2

teaspoon

habanero hot pepper sauce

1/4

teaspoon

salt

1/8

teaspoon

crushed red pepper flakes

1

Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a

2

small skillet. Heat the spices over medium – low heat for 45 to 60 seconds,

3

stirring frequently. Transfer to a coffee grinder and grind to a fine powder.

4

Put the spice mixture and the remaining ingredients into a blender and puree

5

into a thick paste. Store in a covered container and refrigerate for up to a

6

week.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

428.25

Calories From Fat (63%)

269.53

% Daily Value

Total Fat 30.63g

47%

Saturated Fat 3.06g

15%

Cholesterol 0mg

0%

Sodium 1154.16mg

48%

Potassium 394.61mg

11%

Total Carbohydrates 36.07g

12%

Fiber 8.65g

35%

Sugar 14.18g

 

Protein 3.76g

8%