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.