Jamaican Jerk Marinade

• 1/4 cup white wine vinegar
• 1/4 cup fresh lime juice
• 2 tablespoons canola oil
• 1 tablespoon molasses
• 1/4 cup chopped green onion
• 3 habanero peppers, seeded and minced (or to taste)
• 1 cinnamon stick, broken in half (4 inch)
• 6 whole cloves
• 6 whole allspice
• 6 black peppercorns
• 1/2 teaspoon salt

1. In a small bowl mix together vinegar, lime juice, oil, and molasses.
2. Stir in onions and habaneros.
3. Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
4. Swirl spices around until they become hot and very fragrant; do not burn.
5. Remove from heat.
6. Add spices to liquid mixture and stir in salt, mixing all together.
7. Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.

white wine vinegar, lime juice, canola oil, molasses, green onion, peppers, cinnamon, cloves, allspice, black peppercorns, salt

Taken from www.food.com/recipe/jamaican-jerk-marinade-29194 (may not work)