“This jerk marinade can be made days in advance.” – Chef Noel Cunningham, Cuisine by Noel
6 whole scotch bonnet peppers
Allspice (pimento)
2 Tbsp. brown sugar
1 medium onion, chopped
1 head garlic
1 tsp. grated nutmeg
2 Tbsp. chopped ginger
1/2 tsp. cinnamon powder
2 Tbsp. soy sauce
2 stalks scallion
1 sprig thyme
1/4 cup vegetable oil
2 tsp lime juice
Add all ingredients for jerk marinade in a blender and blend until smooth.
Recipe by Chef Noel Cunningham
