Lunch

Jerk Paste for Marinating is for Lunch.

Jerk Paste for Marinating takes 20 minutes to prepare.

Jerk Paste for Marinating takes 45 minutes to cook.

Jerk Paste for Marinating makes 8 servings.

The ingredients for Jerk Paste for Marinating are:

Scallions, raw, 6 medium
Garlic, 6 cloves
Ginger Root, 0.25 cup slices
Brown Sugar, .25 cup, packed
Rum, 1 fl oz
Olive Oil, 2 tbsp
Allspice, 2 tbsp
Thyme, fresh, 2 tsp
Nutmeg, ground, 1 tsp
Cinnamon, ground, 1 tsp
Pepper, black, 1 tsp
Salt, 1 tsp
Cloves, ground, 1 tsp
Pepper, red or cayenne, 1 tsp
Habanero Peppers, 2-3 peppers

Here is how you make Jerk Paste for Marinating:

ONCE THE MARINADE IS MADE YOU SHOULD LET IT SIT ON MEAT FOR AT LEAST 2-4 HOURS.This should allow you to use 2 tbsp for each piece of meat.1. Put rum, garlic, scallions and ginger into a food processor and blend.2. Add the spices and blend more3. Add the remaining ingredients and blend until kind of a thick paste4. taste and adjust seasonings to your likingWorks good on fish, poultry, pork or beef. The longer you marinade the better. Tastes best when cooked on a grill. For a true jamaican taste grill using a hickory wood chip or pimento wood chip.ENJOY!Number of Servings: 8Recipe submitted by SparkPeople user SCLARK10.

The nutritional information for Jerk Paste for Marinating is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 82.6

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 309.7 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 1.3 g
• Protein: 0.7 g

The dietary needs meet for Jerk Paste for Marinating is Low Fat