Wet jerk rub

24 Servings

Ingredients

Quantity Ingredient
4 cups Pieces green onions, (1-inch)
¼ cup Fresh thyme leaves
2 tablespoons Vegetable oil
1 tablespoon Freshly ground pepper
1 tablespoon Freshly ground coriander seeds
3 tablespoons Grated peeled gingerroot
2 tablespoons Fresh lime juice
2 teaspoons Salt
2 teaspoons Freshly ground allspice
1 teaspoon Freshly ground nutmeg
1 teaspoon Ground cinnamon
5 Cloves garlic, peeled and halved
3 Bay leaves
1 Fresh Scotch bonnet or habanero peppers, (1 to 2) halved and seeded

Directions

Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-½ cups (serving size: 1 tablespoon).

Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120.

This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.

Recipe by: Cooking Light, Sept 1994, page 91 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.

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