October 4, 2009

Jerk Marinade Lite

Joe "Bush Daddy" ready to taste the rockin flavors of the Caribbean

This marinade will allow you to experience all the Caribbean flavor of jerk without the extreme heat. The reason for the reduced heat is a jalapeno chile pepper is substituted for the hotter habanero. This recipe was created by Jamie Purviance who wrote Weber's Real Grilling. This recipe as well as many others can be found by visiting http://www.webernation.com/. This marinade would pair well with fish, shrimp, chicken, or pork. I would recommend marinating fish or shrimp up to 1 hour. While larger items like chicken and pork could be allowed to marinate several hours.

1/2 cup chopped yellow onion
1 jalapeno chile pepper chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1/2 tsp Tabasco sauce (I used Chipolte Tabasco)
1/2 tsp ground allspice
1/4 tsp granulated garlic (I substituted 1 chopped clove of fresh garlic)
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg

Place all the ingredients in a food processor or blender and mix until smooth.

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