Wet jerk seasonings

1 1/2 cups

Ingredients

Quantity Ingredient
2 (to 12) Scotch bonnet
Chilies, stemmed
1 medium Onion(s), coarsely chopped
4 (to 5) shallots,
Coarsely chopped
(abt 1/4 cup)
2 bunches Chives or scallions
Trimmed to remove roots
Coarsely chopped
1 cup Flat-leaf parsley
Coarsely chopped
4 Garlic clove(s)
Coarsely chopped
1 tablespoon Ginger, finely chopped
Marinating Time for Jerk
3 tablespoons Salt or to taste
2 teaspoons Thyme, chopped
Or dried thyme
2 teaspoons Ground allspice
1 teaspoon Black pepper
½ teaspoon Grated nutmeg
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ cup Lime juice
Or white vinegar
3 tablespoons Soy sauce
2 tablespoons Vegetable oil
1 tablespoon Brown sugar
2 tablespoons Water or as needed

Directions

Combine the chilies, onion, shallots, chives, parsley, and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to make a thick but pourable paste.

Makes enough for 2 pounds meat, chicken, or seafood.

:Whole Chicken 12-24 hours : (put some of the seasoning in the : cavity, some under the skin, and : rub the rest over the skin)

:Whole Pork Shoulder or Tenderloins 12-24 hours : (make tiny holes in the meat with : the tip of a knife and rub a little : of the seasoning in each hole) :Rack of Lamb and Beef Tenderloins 12-24 hours : (make tiny holes in the meat with : the tip of a knife and rub a little : of the seasoning in each hole) :Whole Fish 4-6 hours : (put some of the seasoning in the : cavity, some in slits in the flesh : and rub the rest over the skin) :Chicken Breasts, Steaks, Pork Chops 2-4 hours :Shrimp and Fish Fillets ½-1 hour The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 32-33

Submitted By DIANE LAZARUS On 12-13-95

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