Jamaican jerk rub #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Whole scotch bonnet (or habanero) chile peppers; seeded *note | |
| 2 | tablespoons | Dried rosemary |
| 2 | tablespoons | Parsley; chopped |
| 2 | tablespoons | Dried basil |
| 2 | tablespoons | Dried thyme |
| 2 | tablespoons | Mustard seed |
| 3 | Whole scallions; chopped fine | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 2 | Limes; juice of | |
| ¼ | cup | Cheap yellow mustard |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | White vinegar |
Directions
*Note: OR substitute 15 of your favorite fresh chile peppers or ¼ cup caribbean hot sauce.
Combine all ingredients in a food processor or blender, and 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 the 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 that 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.
Busted by Christopher E. Eaves <cea260@...> Recipe by: From The Thrill of the Grill Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998