Jamaican jerk rub
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Inner Beauty or other Caribbean hot sauce or- |
| 10 | Pureed Habaneros OR | |
| 15 | Chile peppers; pureed | |
| 2 | tablespoons | Dried rosemary |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Dried basil |
| 2 | tablespoons | Dried thyme |
| 2 | tablespoons | Mustard seeds |
| 3 | Scallions; finely chopped | |
| 1 | teaspoon | Each salt and black pepper |
| 2 | Limes; juice only | |
| ¼ | cup | Cheap yellow mustard |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | White vinegar |
Directions
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