Jamaican Jerk marinade

I LOVE this marinade recipe, which I adapted from Steven Raichlen's The Barbecue Bible, truly the best bbq book I've seen. This marinade is great on salmon. I imagine it'd be good on chicken, too. Salmon or shrimp should marinate for about an hour. Chicken for 3 hours. Pork for 6. I'm providing the full marinade recipe, but I halve it for me and Beej. The full recipe (here) is enough to marinate about 4 lbs of pork, chicken, or seafood.

8 jalapenos with seeds (the recipe calls for 4-15 scotch bonnets, but I don't have those here. Scotch bonnets, by the way, are VERY hot.)

1 bunch scallions, both white and green parts, trimmed and coarsely chopped

2 shallots, halved

1 small red onion, quartered

4 cloves garlic, peeled

1 Tbsp grated fresh ginger

2 tsp chopped fresh thyme or 1 tsp dried

2 tsp ground allspice

3 Tbsp canola or vegetable oil

3 Tbsp soy sauce

3 Tbsp fresh lime juice (or more to taste). This is about two limes

2 Tbsp firmly packed dark brown sugar

3 Tbsp salt

1 tsp freshly ground black pepper

1 C. water.

Combine all ingredients in a food processor or blender. Blend until smooth. Add salt and/or lime juice a necessary. 

Store, tightly covered in the fridge, for up to 2 weeks.

We love this on salmon on the grill. SO GOOD!