Jerk Rub/Seasoning

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Jerk Rub/Seasoning
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Rating: 0
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Rate this recipe!
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This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 



Ingredients


3 teaspoons ground Jamaican allspice
6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 
2 onions, finely chopped 
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions 
3 teaspoons fresh thyme leaves
2 teaspoons salt 
2 teaspoons freshly ground black pepper 
1/4 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce

Instructions


In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.
Servings
2 cups
Servings
2 cups
Jerk Rub/Seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 



Ingredients


3 teaspoons ground Jamaican allspice
6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 
2 onions, finely chopped 
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions 
3 teaspoons fresh thyme leaves
2 teaspoons salt 
2 teaspoons freshly ground black pepper 
1/4 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce

Instructions


In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.
Servings
2 cups
Servings
2 cups
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