| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Sauces, Chicken, Barbeque, Caribbean, Reg 8-97 | 1 | Servings |
INGREDIENTS
| 1 | tb | Ground allspice |
| 1 | tb | Ground thyme |
| 1 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Freshly ground black pepper |
| 1 1/2 | ts | Ground sage |
| 3/4 | ts | Nutmeg |
| 2/3 | ts | Cinnamon |
| 2 | ts | Salt |
| 2 | tb | Garlic powder |
| 1 | tb | Sugar |
| 1/2 | c | Olive oil |
| 1/4 | c | Soy sauce |
| 3/4 | c | White vinegar |
| 3/4 | c | Orange juice |
| 1 | Lime; juice of | |
| 1 | lg | Maui onion; chopped |
| 1 | bn | Green onions; finely chopped |
| 1 | Scotch Bonnet pepper; seeded, chopped * |
INSTRUCTIONS
* If you'd rather have it a bit more mild, use a jalapeno. In a large glass bowl, combine the first 10 (dry) ingredients. Using a wire whisk, slowly incorporate the oil, soy sauce, white vinegar and citrus juices. Mix in the chopped onions and pepper. Use mixture to marinate pork, lamb, goat, beef or poultry overnight before barbecuing. NOTE The dry ingredients can be mixed together in advance and stored in a jar, to be used either as a rub for the meat or mixed with onion, oil, etc. when a marinade is needed. HINT When seeded hot peppers, use gloves. Recipe by: Uncle Jack Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Se, p 1997
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