A Brief History of Jamaican Jerk – By Vaughn Stafford Gray SMITHSONIANMAG.COM DECEMBER 22, 2020 | Just Sayin’

Jamaican jerk marinade

Ingredients

6 medium-sized Scotch bonnet peppers (can substitute with habaneros but not jalapeños)
1 yellow onion
1/2 cup chopped scallions
6 cloves of garlic
1/8 cup white vinegar
1/8 cup fresh lime juice
2 tablespoons oil (olive, vegetable, or canola)
3 tablespoons chopped ginger
2 tablespoons brown sugar
2 teaspoons salt (omit if using on ham)
1 tablespoon cracked black pepper
1 tablespoon pimento berries (or 1½ teaspoons allspice)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 sprig of fresh thyme

Method

Place ingredients in a blender and pulse until the mixture turns into a smooth paste. The marinade can last up to six months in the refrigerator.

Source: A Brief History of Jamaican Jerk – By Vaughn Stafford Gray SMITHSONIANMAG.COM DECEMBER 22, 2020 | Just Sayin’