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Prep Time25
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View969
1 large yellow onion
1 bunch green onions
2 bulb garlic
1 thumb of ginger
1 bunch fresh thyme
2 tbsp white vinegar
2 tbsp vegetable oil
1 fresh orange squeezed or ¼ cup OJ
2 tbsp of browning or molasses for color
5 tbsp dry jerk seasoning
5 Scotch Bonnet peppers. 2 green, 3 ripe. Leave green ones whole and remove seeds from ripened peppers for a mild marinade. Leave all seeds and membranes in for more spice. Add more salt if you want it more salty.
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