Jamaican jerk rub #3

Yield: 1 Servings

Measure Ingredient
1 \N Whole onion; finely chopped
½ cup Scallions; finely chopped
5 \N Whole hot chile peppers; (your favorite), finely ground
2 teaspoons Fresh thyme leaves
2 teaspoons Salt
1 teaspoon Jamaican pimiento; (allspice berries), ground
¼ teaspoon Nutmeg; ground
½ teaspoon Cinnamon; ground
1 teaspoon Black pepper; ground

Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.

Yields about 1 cup.

Busted by Christopher E. Eaves <cea260@...> Recipe by: Helen Willinsky - Barbecue from Jamaica Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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