Thanks to this nice place for the recipe. I have made used before on chicken and it is outstanding. Best rubbed under the skin and all other available areas then allowed to marinate overnight in the ice box. Should also work well on pork and assorted other tasty animuls. I just made it up in the food processor and give it a few whirls. Sorry the ingredient list is so busy Mon..lol.

http://wegottaeat.com/skydiv4500/rec...-saucemarinade


Ingredients
6 small Scotch Bonnet Peppers (chopped - Habeneros to substitute)
1 bunch scallion (chopped)
1 small onion (chopped)
3 cloves garlic (chopped)
3 tbsp cilantro
3 tbsp parsley
2 tbsp ginger (chopped) - optional
1 tbsp thyme
1 tsp marjoram
2 tsp allspice
1/2 tsp black pepper
1/2 tsp nutmeg
1/4 tsp cinnamon
3 tbsp lime juice
3 tbsp soy sauce
3 tbsp dark rum (or spiced rum)
3 tbsp vegatable oil
2 tbsp coarse salt
2 tbsp white vinegar
2 tbsp light or dark brown sugar


Directions
1. combine all ingredients to create a marinade. Add more of the liquid ingredients to create a sauce that can be simmered and reduced.

On Mon, 18 Feb 2013 19:16:57 +0000, bigwheel
> wrote:

>
>Thanks to this nice place for the recipe. I have made used before on
>chicken and it is outstanding. Best rubbed under the skin and all other
>available areas then allowed to marinate overnight in the ice box.
>Should also work well on pork and assorted other tasty animuls. I just
>made it up in the food processor and give it a few whirls. Sorry the
>ingredient list is so busy Mon..lol.
>
>http://wegottaeat.com/skydiv4500/rec...-saucemarinade
>
>
>Ingredients
>6 small Scotch Bonnet Peppers (chopped - Habeneros to substitute)
>1 bunch scallion (chopped)
>1 small onion (chopped)
>3 cloves garlic (chopped)
>3 tbsp cilantro
>3 tbsp parsley
>2 tbsp ginger (chopped) - optional
>1 tbsp thyme
>1 tsp marjoram
>2 tsp allspice
>1/2 tsp black pepper
>1/2 tsp nutmeg
>1/4 tsp cinnamon
>3 tbsp lime juice
>3 tbsp soy sauce
>3 tbsp dark rum (or spiced rum)
>3 tbsp vegatable oil
>2 tbsp coarse salt
>2 tbsp white vinegar
>2 tbsp light or dark brown sugar
>
>
>Directions
>1. combine all ingredients to create a marinade. Add more of the liquid
>ingredients to create a sauce that can be simmered and reduced.

The recipe looks fine and authentic. The Scotch Bonnets or Habeneros
put it out of my league. I like hot and spicy, but that's too much
for me. Thanks for the recipe.
Janet US

Sorry about just now seeing this. Would say I was a bit scared on the habs so I only used two on the first go round and it was not hot in the least. Had small grand chillins who loved it and gave nary a whimper. Have now worked back up to four habs and it still not very hot. Heat from the fire seems to mute the heat down. Person using two would never notice anything but good flavor from the habs or scotch bonnets.