Jamaican Marinade

1/4 C Olive oil
2 Tbs. Jamaican Jerk seasoning
1/4 C Orange juice
1/4 C Rice wine vinegar
1 Tbs. Dark Jamaican rum
1/2 C Chopped red onion
1/2 tsp. Creole seasoning
2 Green onions, chopped
Juice of 1 lime
2 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded and minced

Procedure:
1. Slowly add the olive oil to the jerk seasoning stirring with a
wire whisk.
2. Add all remaining ingredients; stir. Refrigerate.
3. Marinade poultry or meats for 3 hours, and fish or seafood up to
one hour.

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