Recipe: 666 Marinade

• 6 Scotch Bonnet or habanero peppers
• 6 Scallions
• 6 Cloves of garlic
• 2 oz whole allspice
• 2 – 3 oz fresh thyme
• 1 cup soy sauce or liquid aminos

To prepare the marinade, put all the ingredients into a blender or food processor, and blend into a paste. About 2 minutes should do the trick. Pause to scrape down the sides or use your devices pulse feature if needed. Use as you would any marinade. I like to rub it on London broil and let it sit in the refrigerator overnight. As you might imagine, this recipe is extremely spicy, and the longer you marinade the hotter the outcome. You have been warned.

The background on this recipe

The name 666 Marinade comes from the first three ingredients. Six of each, and worthy of the gratuitous “hotter than hell” comment. This is a Jamaican jerk style wet rub that is great on beef, chicken, and pork. I got the idea for this recipe after traveling to Jamaica and eating at a couple of the local roadside jerk restaurants (shacks, really.) If you could get past the people using bare hands to throw raw pork onto the coals, and then grabbing your meal with the same bare hand, throwing it onto a dirty board to chop it up with the same knife that was used on the before mentioned raw pork, then, well…you were in for some incredible flavor.

All that was left was to ignore the stares from the locals while you ate. ( Hint: Lots of Red Stripe helps you forget that even the driver you hired refuses to sit near you. )