Recipe: Jerk Marinade (using mango and rum) (blender)

JERK MARINADE

"Pastes made of spices and herbs are the most popular and
authentic jerk flavoring method. Rub the paste all over the surface of the raw meat to add flavor."

6 spring onions
1 large ripe mango, peeled and chopped
1 Scotch bonnet pepper*
2 tablespoons dark rum
1 tablespoon oil
1 tablespoon white malt vinegar, distilled
1 tablespoon thyme, chopped
1 tablespoon garlic powder
2 teaspoons brown sugar
2 teaspoons dried sage
2 teaspoons ground cinnamon
2 teaspoons grated nutmeg
1 1/2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon freshly ground pepper

Place the ingredients for the jerk marinade into a blender and blend into a thick paste.

Store leftover marinade in the refrigerator in a tightly closed jar for about one month.

*If you want less heat, remove the seeds and ribs of the chilies before grinding them. Scotch bonnet or Habanero chilies are traditional, but you can substitute the milder jalapeno or Serrano chilies.

Makes 1 1/2 cups
From Sur La Table
Source: Diane Peterson, NYT Regional Media Group, June 27, 2007