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Jamaican Jerk Marinade/Sauce
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Sauces
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Gluten-Free
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| Servings |
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6
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| Preptime |
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30 min.
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Ingredients |
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1 tsp. cider vinegar
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2 c chopped scallions
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1 scotch bonnet/habanero pepper, seeded and chopped
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2T tamari
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4 limes, juiced
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1T ground allspice
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6 cloves garlic
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1T salt
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2T coconut/palm sugar
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2 tsp. dried thyme
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1 tsp. Chinese cinnamon
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OPTIONAL - sub in 2T Jamaican Jerk Seasoning Blend for all spices
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Instructions |
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In food processor or blender, combine all
ingredients. Puree well blended.
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Keep in tightly covered container in refrigerator
for 2 weeks. Can be frozen and thawed for later
use.
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| Serving
Suggestions |
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Use to marinate chicken for jerk chicken. Or, cook marinade down into sauce and use over poultry, fish and meats.
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Originally Submitted
5/4/2015
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0 Out of 5 from
0 reviews
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