Jerk rub

Yield: 1 servings

Measure Ingredient
2 tablespoons Crushed allspice
¼ teaspoon Ground nutmeg
1 teaspoon Cinnamon
12 \N Scallions; white part only, chopped
6 \N Scotch bonnet or habanero peppers
\N \N 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
\N \N A few drops hot sauce; (optional)

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@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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