Jamaican Jerk Marinade--Revised

Jamaican Jerk Marinade

Ingredients

2 TB salt

1 onion

1/2tsp black pepper

1/2c orange juice (I had tangerine, so I just used that)

1 tsp cinnamon

1 tsp nutmeg
2 tsp ground allspice

1 tsp grated fresh ginger

¼ c White vinegar

4 scallions (I had only had two, so that's what I used)
5 sprigs fresh thyme or equivalent amount dried thyme (fresh is MUCH better!)

7 cloves garlic

2 TB soy sauce

1/2c packed brown sugar

2-3 habanero peppers

1/4c oil

Procedure

1. Blend all ingredients in food processor until they form a smooth puree.  You can keep the marinade on hand for later use or freeze it.  It actually preserves well in the fridge.

2. In a foil-lined roasting pan, which you will also use for cooking, marinade chicken or pork for a minimum of two hours or up to overnight.  Let meat reach room temperature before placing in 400F oven or, even better, on a charcoal grill.  

3. If preparing meat in oven, cook uncovered for one hour then broil, turning meat occasionally for about 5 min, or so until you get charred edges on all sides.  You need the sugars to caramelize for a good jerk.

Resources:

http://caribbeanpot.com/a-classic-jamaican-jerk-marinade/

http://homecooking.about.com/od/condimentrecipes/r/blsauce13