1. 1/4 C. peanut or corn oil
   

2. 1.5 C. scallions or leeks both white and green parts
   

3. 2 to 5 Habanero or Scotch bonnet chilis, seeded, minced
   

4. 3 to 4 garlic cloves, peeled, minced
   

5. 2 T allspice berries crushed or 2 T fresh pimento
   

6. 6 pimento leaves
   

7. 2 T fresh thyme leaves or 1 t dried thyme
   

8. 1/4 C. cider vinegar or white vinegar
   

9. 4 T soy sauce
   

10. 2 T lemon or lime juice
    

11. 1 T dark molasses or 1 T dark brown sugar
    

12. 1 T fresh ginger, peeled, minced or 1 t ground ginger
    

13. 2 t freshly ground cinnamon (approx. 1 stick)
    

14. 2 t freshly ground nutmeg
    

15. 2 T black pepper, ground
    

16. 2 oz. dark rum
    

The key to great jerk is FRESH seasonings. If you can, use a mill to grind whole spices into your recipe.

In a blender combine oil, scallions, chilis, garlic, allspice, pimento leaves and thyme. Then add vinegar, soy sauce, lemon or lime juice, molasses or brown sugar, ginger, cinnamon, pepper and rum. Whirl until very smooth. Pour marinade into jar or plastic container and keep refrigerated until ready to use. Makes about 2 cups.

Follow the recipe for jerk rub (above) and add:

•1/4 cup white wine, cider or cane vinegar

•1/2 cup vegetable oil

Combine all ingredients in a bowl and mix well.
Let sit 1 hour to blend the flavors. Rub on meat and let set overnight in the fridge.

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