Rebecca's Jerk Marinade

(enough to marinate 2 lbs meat, poultry or seafood)

Some of the best recipes I have come across are those that get passed along. Several months ago a friend in Toronto, emailed this terrific recipe to me. She had received it from her friend, Rebecca.

I tried this with chicken and it turned out great!

Although I have a 12 cup food processor, I wasn't able to fit everything in at once. But, I didn't have to do it in batches either. I just rearranged the order of the ingredients. I also added the zest from the lime.

1 small onion, cut up
4 cloves garlic, peeled
1 - 2 inch piece fresh ginger, peeled and cut into several pieces
3 tsp salt
2 tsp dried thyme
2 tsp allspice
1 tsp freshly cracked black pepper
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/4 cup fresh lime juice
zest from one lime
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp brown sugar
2 jalapeno peppers, seeded and cut up
1 bunch cilantro
1 bunch parsley
1/4 cup chopped green onion


Place the onion, garlic, ginger, salt, thyme, allspice, pepper, nutmeg, cinnamon, cloves, lime juice, lime zest, soy sauce, olive oil and brown sugar into the bowl of a 12 cup food processor. If you are using something smaller, you might have to do this in batches. Pulse several times until the mixture is fine.

Add the jalapeno peppers, cilantro, parsley and green onion. Pulse until you have a coarse paste.

This can be stored in the refrigerator for up to two months if placed in a non reactive container and lid.