Caribbean Spice Fusion Jerk Marinade

1. Combine Ingredients in Food Processor

Start by combining the chopped yellow onion, thinly sliced scallions, minced fresh ginger, and garlic in a food processor. Add the muscovado sugar, ground allspice, freshly grated nutmeg, and freshly ground black pepper. Sprinkle in a pinch of cayenne pepper and toss in the minced Scotch bonnet or habanero chiles. Pour in the fresh lime juice, apple cider vinegar, and shoyu. Drizzle the coconut oil and add the minced fresh thyme.

2. Blend Ingredients

Blend these ingredients in the food processor until they are well mixed and cohesive. The mixture should look well combined, with no large pieces of onion or chiles.

3. Add Water and Puree

Next, add ¼ cup of water to the food processor and continue to puree the mixture until it reaches a smooth, thick consistency.

4. Season with Salt and Store

Season the marinade with fine sea salt to taste. Transfer the marinade to an airtight container and store it in the refrigerator. It will keep for up to one week.