wet jerk rub
- Categories
- Miscellaneo
- Yield
- 24 Servings
| Measure | 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 |
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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