Jamaican Jerk Marinade Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery Jamaican jerk marinade with scotch bonnet peppers, allspice, and warm spices. Made in a food processor, this vibrant paste brings Caribbean heat and flavor to grilled meats or tofu.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-6 Scotch Bonnet peppers (chopped)
- 1 small red onion (chopped)
- 4-6 garlic cloves (chopped)
- 4 stalks scallions (end trimmed)
- 1/4 cup soy sauce
- 1/4 cup vinegar ((use white vinegar or apple cider vinegar to your preference))
- 2 tablespoons olive oil
- Juice from 1 large orange (about ¾ cup (orange juice))
- Juice from half a lime (lime juice)
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or use fresh if available)
- Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)
At a glance
PER SERVING · TIME 11M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1m
- Sodium
- 732mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 29mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.