Ingredients:
3 x scotch bonnet peppers deseeded
2 x spring onions
1 x small onion
1 inch root ginger
2 x garlic cloves
3 tbsp mixed herbs
1 tbsp dried basil
1 tsp freshly grated nutmeg
1 tsp cinnamon
2 tbsp fresh coriander
2 tbsp cracked black pepper
3 tbsp white wine vinegar
2 tbsp Yutaka Organic Tamari (gluten free soy sauce)
1 tbsp smoked paprika
½ tbsp fresh lime juice
80g of fresh pineapple chunks
Method
1 Put all the ingredients in a food processor and wiz until it looks like textured paste.
2 Then pour into a clean airtight jar and refrigerate. You could keep it refrigerated up to 2-3 weeks.
Tip: This jerk marinade could be used as a dipping sauce, add 2 tbsp of extra virgin olive oil to 1 tbsp of the jerk marinade and mix. Or as a salad dressing with a kick add 1 tsp of the jerk marinade to 1 tbsp of extra virgin olive oil and mix well.