1/2 cup peeled onion
1/4 cup peeled garlic
1/4 cup peeled ginger
2 ounces escallion
Scotch bonnet pepper to taste
1 ounce pimento seeds or allspice powder
1 teaspoon thyme
1/4 cup soya sauce
1/4 cup corn oil
Salt to taste
Vinegar
Grind all ingredients in a food processor until smooth and a paste is formed. Add a little vinegar and use as a rub.
Chef's tips:
The chefs at Sandals Royal Caribbean recommend marinating meat overnight in this jerk spice.
