Jerk Marinade

• 6 tablespoons vegetable oil, divided
• 1/4 cup fresh lime juice
• 4 scallions, coarsely chopped
• 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
• 3 garlic cloves, roughly chopped
• 2 tablespoons fresh thyme
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon (packed) dark brown sugar
• 2 teaspoons allspice berries
• 1 teaspoon kosher salt plus more
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons distilled white vinegar
• Habaneros and Scotch bonnets-extremely hot chiles-are available at better supermarkets and at Latin markets

1. Puree 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
2. Remove meat from marinade, pat dry, and grill.
3. Spoon reserved sauce over grilled meat.

vegetable oil, lime juice, scallions, scotch, garlic, thyme, fresh ginger, brown sugar, berries, kosher salt, freshly ground black pepper, white vinegar, scotch bonnets

Taken from www.epicurious.com/recipes/food/views/jerk-marinade-366392 (may not work)