astray recipes: Jamaican jerk rub

Categories: Condiments
Yield: 1 batch

Measure	Ingredient
¼ cup	Inner Beauty or other Caribbean hot sauce or-
10	Pureed Habaneros OR
15	Chile peppers; pureed
2 tablespoons	Dried rosemary
2 tablespoons	Chopped parsley
2 tablespoons	Dried basil
2 tablespoons	Dried thyme
2 tablespoons	Mustard seeds
3	Scallions; finely chopped
1 teaspoon	Each salt and black pepper
2	Limes; juice only
¼ cup	Cheap yellow mustard
2 tablespoons	Orange juice
2 tablespoons	White vinegar

Combine all ingredients in a food processor or blender; blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar.

Cover paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note: If you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely). Rub paste on meat and grill. From: Cathy Harned Submitted By HELEN PEAGRAM On 02-27-95

jamaican jerk rub