Jamaican jerk rub

Yield: 1 batch

Measure Ingredient
¼ cup Inner Beauty or other Caribbean hot sauce or-
10 \N Pureed Habaneros OR
15 \N Chile peppers; pureed
2 tablespoons Dried rosemary
2 tablespoons Chopped parsley
2 tablespoons Dried basil
2 tablespoons Dried thyme
2 tablespoons Mustard seeds
3 \N Scallions; finely chopped
1 teaspoon Each salt and black pepper
2 \N 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

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