Jerk seasoning (jamaican)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Green onions | |
| 1 | Garlic clove | |
| 1 | Hot pepper, such as jalapeno or Scotch bonnet, seeded | |
| 1 | tablespoon | Ground allspice |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Cayenne (or to taste) |
| 2 | tablespoons | Fresh lime juice |
Directions
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make ⅓ cup.
To use, rub 2 teaspoons or more jerk seasoning over surface of meat.
Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.
From: Larry Bibich Submitted By KAREN MINTZIAS On 11-15-93 (11:02) Submitted By MARY LOU KAKANOWSKI On 11-30-94
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