10 large scallions, sliced, white part only
15 cloves garlic, crushed
12 Scotch bonnet peppers, stems removed, crushed first, then sliced
1 large onion, sliced
3 teaspoons chicken bullion powder
1½ teaspoons red Spanish paprika power (smoked pimentón), or substitute chipotle powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 cup ground allspice
Bunch of fresh thyme, chopped
3/4 cup salt
Combined all ingredients in a food processor and process until a thick paste consistency is achieved. Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.
Servings |
2 1/2 cups |
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