yield: enough to marinate about 2 pounds of meat, (chicken, beef, lamb or pork).
The debate continues - Which is better? a wet marinade or a dry rub? One thing everyone seems to agree on the essential ingredients: ground allspice, thyme, lime juice, scallions and scotch bonnet peppers. I have used this wet marinade, adapted from "Sugar Reef Caribbean Cooking" for a number of years and have become quite partial to it. I make a large batch at the beginning of summer - this marinade keeps well in the fridge for weeks, and is great to have on hand for those impromptu bbqs.
1 T ground allspice, (use true Jamaican pimento if you can get your hands on it)
1 T dried thyme
1 1/2 t cayenne pepper
1 1/2 t freshly ground black pepper
1 1/2 t ground sage
3/4 t ground nutmeg
3/4 t ground cinnamon
2 t salt
2 T garlic, minced
1 T sugar
1/4 c olive oil
1/4 c soy sauce
3/4 c white vinegar
1/2 c orange juice
juice of 1 lime
1 Scotch Bonnett or habanero pepper, (leave seeds in for hotter marinade)
1 c chopped white onion
3 green onions, finely chopped
Combine the onions, garlic, hot pepper and scallions in a a food processor or blender until they are roughly chopped.
Add the remaining ingredients, and continue to blend, making sure that all the ingredients are fully integrated.
Marinate meat for at least 1 hour, longer if possible.
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