Instructions: Mix all ingredients together to make a paste. Rub the meat or poultry liberally with the paste. Let marinate at least 8 hours, preferably overnight.

Serving suggestion: Try this marinade on chicken, pork, or lamb. Works best on grilled meats. Rub excess marinade on meats as you grill them.

Comments: The "Jerk" method of cooking meat and poultry is a combination of slow grilling and smoking. You will find a lot of versions of jerk seasonings. However, there is always one common ingredient. That is the Scotch Bonnet pepper.

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