A marinade that comes from the Caribbean, jerk incorporates flavors of both Africa and the New World. Its name is a reference to the way the marinated meat is chopped or shredded after cooking. It is quite spicy, so add or subtract chiles to suit your own taste. This recipe makes enough for 6 chicken breasts or 5 pounds of pork shoulder or ribs.
Combine all the ingredients in a food processor and pulse a few times to combine. Store covered in the refrigerator for up to 2 days.
© 2004 John Ash. All rights reserved.