Eosinophilic Esophagitis Friendly Jamaican Jerk Marinade
Total time15 min
Prep time15 min
Cook time0 min
4.7(13)
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Learn more →Ingredients
4 servings
- 4 green onions, roughly chopped
- 2 scotch bonnet peppers, stems removed (seeds removed for less heat)
- 4 garlic cloves, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp neutral oil (such as canola or vegetable oil)
- 2 tbsp brown sugar, packed
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp ground allspice
- 1 tsp dried thyme
- 1 tsp ground black pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ cup fresh orange juice
Instructions
- 1
Roughly chop the green onions, Scotch bonnet peppers (remove seeds for milder heat), garlic, and ginger, then add them to a blender or food processor.
- 2
Add the soy sauce, oil, brown sugar, lime juice, orange juice, allspice, thyme, black pepper, cinnamon, nutmeg, and salt to the blender.
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