Worth a trip

Jerk Marinade

Name: Jerk Marinade
Cuisine: caribbean
Ingredients: 6 tablespoons vegetable oil, divided; 1/4 cup fresh lime juice; 4 scallions, coarsely chopped; 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped; 3 garlic cloves, roughly chopped; 2 tablespoons fresh thyme; 1 tablespoon minced peeled fresh ginger; 1 tablespoon (packed) dark brown sugar; 2 teaspoons allspice berries; 1 teaspoon kosher salt plus more; 1/4 teaspoon freshly ground black pepper; 2 tablespoons distilled white vinegar; Ingredient Info: Habaneros and Scotch bonnets—extremely hot chiles—are available at better supermarkets and at Latin markets

A small grocery run gets this on the table.

Ingredients

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directions

1.
Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
2.
Remove meat from marinade, pat dry, and grill.
3.
Spoon reserved sauce over grilled meat.

Recipes sourced from Epicurious.com.

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