Nico's Jerk Marinade

Ingrédients

For the Jerk Marinade:

1 onion

5 scallions

6 cloves garlic, peeled and roughly chopped

Thumb sized piece of ginger, peeled and roughly chopped

3 tbsp dark brown sugar (you can also use molasses/ cane sugar/ palm sugar)

100ml dark soy sauce

3 tsp ground allspice

1 tsp ground cinnamon

Small handful of fresh thyme leaves

1 scotch bonnet chilli, deseeded for less heat (Or use Habanero/ Red Chillis if you can't find scotch bonnets)

For the Thyme Vinegar:

250mls Distilled white vinegar

A few sprigs of fresh thyme, chopped

Instructions

For the Thyme Vinegar:

Gently heat the vinegar in a small pan on a hob with fresh thyme, bring to boil and then remove from the heat.

Allow to cool

For the Jerk Marinade:

Add all the ingredients to a blender (except the vinegar) and blitz until fine.

Add 50ml thyme vinegar and blend again.

This will keep for up to 3 weeks if kept in the fridge in a sealed container.