jerk rub

Categories: Essnce06
Yield: 1 servings

Measure	Ingredient
2 tablespoons	Crushed allspice
¼ teaspoon	Ground nutmeg
1 teaspoon	Cinnamon
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@...

~or- MAD-SQUAD@...

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.