Our friend, Carl, was born and raised on the Caribbean Island of St. Vincent. We have shared many yummy meals with Carl and his wife, Cely, over the years. Carl once came over and showed me how he made his Caribbean marinade recipe, which is below.
Carl’s Caribbean Marinade:
Throw into a food processor or a blender:
1 onion, chopped
2 stalks celery, chopped
1/2 jalapeno cut up (minus the seeds) (hotter- add more, less hot- add less)
handful of cilantro, basil, cut up and thrown into the blender/processor
small ginger, skin removed and chopped
1/2 garlic, chopped
4 limes* (*first heated in microwave for 1 minute to extract the juice)
Add the above ingredients into your food processor or blender. Turn the appliance on to your favorite setting until it blends like a lovely green smoothie. It is now ready to add to your meat of choice- I’ve enjoyed it with both chicken and pork. Marinade for 12-24 hours before grilling. Yum!
*Getting Juice from Citrus– Carl also taught me this cool citrus trick: To effectively extract the lime juice, simply throw the lime into the microwave for 1 minute. Pull out the lime, cut in half, then squeeze. You, too, will be amazed by how well it works.
Other tips: Carl uses the squeezed lime half to rub the meat with. He will also save one or two limes to naturally cleanse and disinfection the sink and work space before disposing of them down the drain disposal to make that fresh smelling, too. Obviously, if you are on a boat, omit this last piece of advice as we have no sink disposals
I have fixed this for both family and guests. They loved it. For an easy meal, serve the grilled meat with rice, salad and a vegetable. A simple, well rounded meal that you can make ahead for feeding guests. A special thanks to Carl!