|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||Freshly ground allspice|
|1 teaspoon||Freshly ground nutmeg|
|1 teaspoon||Ground cinnamon|
|5||Cloves garlic, peeled and halved|
|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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