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Jamaican Jerk Marinade - Round #2

buddy

buddy

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Yellow Scotch Bonnets, Green onions (including the greens), Thyme, Turbinado sugar, Allspice berries, Cinnamon sticks, Soy Sauce, Vegetable oil, Cider vinegar, Onion, Orange juice, Garlic, Ginger.
 
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Great to find this. I was looking for such a recipe for my Scotch Bonnets. This is the first season I am growing them since I was able to have a good supply of seeds sent to me directly from the Bodles JMoA station last fall.
Any chance you could provide the complete recipe, not just the ingredients? I am certain that many of us would appreciate it!
 
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Round #2 = processed to more of a sauce than previous batch.  Left out sugar.  Smelled wonderful while cooking.
 
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Basic recipe = If anyone uses this they should adjust for their own taste:
 
Ingredients:
5 green onions (including most of the greens)
1 onion
2-3 cloves garlic (depending on your taste)
1/2 TBSP Thyme
2 TSP Kosher salt
Black pepper to taste
Ground Allspice berries (approx. 2 TSP)
Ground cinnamon (1/2 the amount of Allspice that you use)
2 -3 Scotch Bonnet Peppers (I used Chocolate Habaneros in the 2nd batch)
1/3 Cup soy sauce
Vegetable oil (maybe a TBSP)
1/4 cup vinegar (I use a combination of white and cider)
1/2 cup OJ
1 TSP ginger
 
If you use the sugar = 1 TBSP Turbinado (probably can use Brown Sugar also)
 
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