Serves: 5
Total Calories: 107

4 to 15 scotch bonnet chiles, seeded (for a hotter marinade, leave the seeds in)
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
2 shallots, halved
1 onion, small, quartered
2 cloves garlic, peeled
1 tablespoon ginger, fresh, grated
2 teaspoons thyme, fresh, chopped, or 1 teaspoon dried
2 teaspoons allspice, ground
3 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons lime juice, fresh, or more to taste
2 tablespoons brown sugar, dark, firmly packed
2 tablespoons salt, or more to taste
1 teaspoon black pepper, freshly ground
1 cup water

Combine the chiles, scallions, shallots, onion, garlic, ginger, thyme, allspice, oil, soy sauce, 3 tablespoons lime juice, sugar, 1 tablespoon salt, pepper, and water in a blender. Blend until smooth. Correct the seasoning, adding salt and lime juice as necessary. Store, tightly covered in the refrigerator, for up to 2 weeks.

Makes about 2 cups enough to marinate 4 pounds meat, chicken, or seafood

Nutritional Facts:

Serves: 5
Total Calories: 107
Calories from Fat: 72

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Berber Marinade
Bourbon Butter Basting Sauce
Brazilian Lamb Marinade
Cajun Rub
Colombo Powder
Creole Rub Seasoning
Curry Butter
Escargot Butter
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Jamaican Jerk Marinade
Japanese Garlic Butter
Ketjap Butter
Korean Sesame Salt
Maitre d'Hotel Butter
Marchand de Vin Butter
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Memphis Rub
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Mexican Smoked Chile Marinade / Adobo
Miami Spice
Nicoise Rub For Lamb And Steaks
Provencal Grilling Mixture For Fish
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Quick Garam Masala
Quick Hawaij
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