Ingredients
1/2 c. red onion, chopped
6 green onions, chopped
2 scotch bonnett peppers, sliced, with seeds discarded
1 tbsp. fresh ginger, grated or paste
1/4 c. soy sauce
1/4 c. white distilled vinegar
1/4 c. packed brown sugar
4 garlic cloves
Juice of 1 lime
1/4 c. orange or pineapple juice
2 tsp. dried thyme
2 tsp. ground Jamaican allspice
1 tsp. kosher salt
Preparation
Step 1Bring all ingredients together into a food processor or high-speed blender until well combined. Pour marinade into a jar with an airtight lid. Jerk marinade will keep in the refrigerator for up to one week.
Scotch bonnet peppers are typically found in your local Caribbean market. If you can’t find them, a good spicy alternative would be habanero peppers. Have you made this yet? Let us know how it went in the comments below!
