JERK MARINADE

Jerk Marinade image

Provided by Matt Lee

Categories Sauce Ginger Marinate Fourth of July Quick & Easy Graduation Father's Day Lime Juice Chile Pepper Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 13

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

Steps:

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.
Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

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