|2 tablespoons||Crushed allspice|
|¼ teaspoon||Ground nutmeg|
|12||Scallions; white part only, chopped|
|6||Scotch bonnet or habanero peppers|
|Or 12 jalapeno peppers; roughly chopped|
|⅓ cup||Red wine vinegar|
|2 tablespoons||Canola oil|
|1 tablespoon||Kosher salt|
|1 teaspoon||Freshly-ground black pepper|
|2 tablespoons||Soy sauce|
|A few drops hot sauce; (optional)|
In workbowl of food processor combine all ingredients and process 1 to 2 minutes. This recipe yields about ¾ cup of rub.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Random recipe of the day