Jamaican Jerk Rub
Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like.
Servings
2
cups
Servings
2
cups
Ingredients
3
tsp
ground Jamaican allspice
6-8
each
Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped
2
each
onions, finely chopped
2
cloves
garlic, finely chopped
1/2
cup
finely chopped scallions
3
tsp
fresh thyme leaves
2
tsp
salt
2
tsp
freshly ground black pepper
1/4
tsp
ground nutmeg
1/2
tsp
ground cinnamon
1/2
cup
vegetable oil
1/4
cup
brown sugar
3
tbsp
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.
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