Ingredients
For the Jerk Marinade:
- 1 onion
- 5 scallions
- 6 cloves garlic, peeled and roughly chopped
- Thumb sized piece of ginger, peeled and roughly chopped
- 3 tbsp dark brown sugar (you can also use molasses/ cane sugar/ palm sugar)
- 100ml dark soy sauce
- 3 tsp ground allspice
- 1 tsp ground cinnamon
- Small handful of fresh thyme leaves
- 1 scotch bonnet chilli, deseeded for less heat (Or use Habanero/ Red Chillis if you can't find scotch bonnets)
For the Thyme Vinegar:
- 250mls Distilled white vinegar
- A few sprigs of fresh thyme, chopped
Method
For the Thyme Vinegar:
- Gently heat the vinegar in a small pan on a hob with fresh thyme, bring to boil and then remove from the heat.
- Allow to cool
For the Jerk Marinade:
- Add all the ingredients to a blender (except the vinegar) and blitz until fine.
- Add 50ml thyme vinegar and blend again.
- This will keep for up to 3 weeks if kept in the fridge in a sealed container.
