Jamaican Jerk Recipe

This authentic collection of spices came from a Jamaican chef working in a restaurant on St John in the US Virgin Islands. In ancient times, Jamaicans used Jerk as a meat preservative. Today, it's one of the most popular marinades to ever grace a pork chop or chicken breast.

10 Habanera chili peppers
6 garlic cloves
2 Tbs chopped fresh ginger
1 Tbs nutmeg
1/4 tsp cinnamon
2 tsp allspice
1/4 tsp ground cloves
1 1/2 tsp ground peppercorns
3 Tbs salt
1 Bunch chopped chives
1 Bunch chopped scallions
1 large chopped onion
1/4 cup vegetable oil
2 Tbs brown sugar
1/4 cup lime juice
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup dark rum

Mix all ingredients in a food processor until well blended. Marinate pork, fish and poultry for a minimum of 2 hours, overnight if possible. Grill or broil to taste. For a marinade with less heat, I drop a few habaneras from the mix.