Red Meat Allergy Friendly Creamy Caribbean Jerk-Style Marinade
Total time10 min
Prep time10 min
Cook time0 min
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Learn more →Ingredients
4 servings
- ¼ cup full-fat coconut cream
- 2 tbsp garlic-infused oil
- 3 scallions (green tops only), roughly chopped
- 1 scotch bonnet or habanero pepper, seeded and roughly chopped
- 1 tbsp fresh ginger, peeled and roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp ground allspice
- ½ tsp dried thyme
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the coconut cream, garlic-infused oil, scallion green tops, scotch bonnet pepper, fresh ginger, lime juice, tamari, and maple syrup in a blender or food processor.
- 2
Add the ground allspice, dried thyme, cinnamon, black pepper, nutmeg, salt, and fresh thyme leaves if using.
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