“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