Jerk rub
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Crushed allspice |
| ¼ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Cinnamon |
| 12 | Scallions; white part only, chopped | |
| 6 | Scotch bonnet or habanero peppers | |
| Or 12 jalapeno peppers; roughly chopped | ||
| ⅓ | cup | Red wine vinegar |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Kosher salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 2 | tablespoons | Soy sauce |
| A few drops hot sauce; (optional) | ||
Directions
In workbowl of food processor combine all ingredients and process 1 to 2 minutes. This recipe yields about ¾ cup of rub.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.