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“The technique of soaking foods in a liquid to flavor -- or in the case of meats, to tenderize -- was probably brought to the Caribbean by the Spanish. A marinade is perhaps easier to use than a paste, because it is thinner and coats better, and if you are grilling your jerked meats, the marinade can also be used as a basting sauce. From: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach.”
READY IN:
1hr 5mins
YIELD:
1 1/2-2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Let sit for 1 hour, at room temperature, to blend the flavors.

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