Jerk Marinade

Jerk marinade is the key to achieving the smoky, spicy, and aromatic flavors that define Caribbean cuisine. Originating from Jamaica, this marinade is a blend of bold spices, fresh herbs, and fiery peppers that infuse meats with deep, complex flavors. Traditionally used for chicken and pork, jerk seasoning also works wonderfully with seafood, tofu, and vegetables.

The secret to an authentic jerk marinade lies in its balance of heat, sweetness, and spice. Scotch bonnet is traditionally used to provide the signature fiery kick, while allspice, cinnamon, and nutmeg add warmth and depth. Fresh thyme, garlic, ginger, and citrus juices enhance the flavor, while a touch of honey or coconut sugar balances the heat.

Since I prefer milder heat, I use jalapeños and Thai chilis in my recipe, but feel free to choose your favorite spicy peppers.

Recipe

Ingredients

6 scallions, chopped

1 Tbsp fresh thyme

4 Jalapeños, seeds removed

4 Thai chilis, seeds removed

one medium red onion, chopped

4 Tbsp honey

1 Tbsp allspice

1 tsp cinnamon powder

1/2 tsp nutmeg powder

1 tsp ground black pepper

orange juice from one orange

3 Tbsp lime juice

2 Tbsp lemon juice

1-inch piece of ginger, chopped

8 garlic cloves

1/2 cup of olive oil

3 Tbsp rice vinegar

4 Tbsp gluten-free soy sauce

1.5 tsp pink Himalayan salt

Instructions

• Add all the ingredients into a high-speed blender, and blend everything until smooth;

• Use as needed as a meat marinade. For the best flavors, I recommend marinating the meat overnight.

  Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana