South Shore Jerk Marinade from the Some Like it Hot article, winter 2010-11
Have some homegrown hots? Inspired by Jamaican barbeque genius, this sauce brings home the exotic flavors by deploying our neighborhood’s favorite fruit in place of those found in the tropics. We sampled it on turkey, which seemed appropriate for the region and the season, but it could be adapted to any sort of meat or fish you can cook on a grill or rotisserie.
• 2-8 deadly hot fresh chiles (at your discretion)
• 3 tablespoons raisins, soaked in hot water for 10 minutes and drained
• 1 tablespoon fresh thyme leaves (about 3 sprigs)
• 1 bunch scallions, roughly chopped (about 1½ cups)
• 1 bunch chives, roughly chopped (about 1 cup)
• 2 tablespoons fresh parsley leaves (about 4 stems)
• 3-4 cloves garlic
• ½ cup fresh or frozen cranberries
• 2 teaspoons salt
• 4 whole allspice berries, ground, or ½ teaspoon ground allspice
• freshly ground black pepper
• 1 tablespoon olive oil
Grind all the ingredients to a chunky paste in a food processor, blender, or with a mortar and pestle.
Slather on meat or fish, rubbing it under the skin of poultry.
Fish may be grilled right away, but meat or poultry may marinate from one hour to overnight, refrigerated.
Makes enough for a 14-pound turkey, or a leg of lamb, or two chickens, or a whole striper.