Sugarcane Marinade

• 1 12 cups dark molasses
• 34 cup spanish sherry wine vinegar
• 6 tablespoons fresh lemon juice
• 34 cup creole mustard
• 1 12 cups top-quality canned tomato sauce
• 3 garlic cloves, minced
• 2 scotch bonnet peppers, stemmed, seeded, and minced
• 34 teaspoon cayenne pepper
• 1 12 teaspoons peeled and minced fresh ginger
• 1 12 teaspoons grated orange zest
• 18 teaspoon minced fresh thyme
• 18 teaspoon grated nutmeg

1. In a food processor, combine all the ingredients, and pulse until smooth.
2. Refrigerate until needed; this keeps for 1 month.
3. Sugarcane Marinade with Tamarind.
4. Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind.
5. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer.
6. Let cool.

dark molasses, spanish sherry wine vinegar, lemon juice, creole mustard, tomato sauce, garlic, scotch bonnet peppers, cayenne pepper, fresh ginger, orange zest, thyme, nutmeg

Taken from www.food.com/recipe/sugarcane-marinade-144291 (may not work)