Jerk seasoning (dry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Onion flakes |
| 1 | tablespoon | Onion powder |
| 2 | teaspoons | Ground thyme |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground Jamaican pimento; (allspice) |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Black pepper; coarsely ground |
| 1 | teaspoon | Cayenne pepper |
| 2 | teaspoons | Dried chives; OR |
| 2 | teaspoons | Green onions; dried |
Directions
Preparation: Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
NOTES : This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavor as the rub and the marinade. To increase the heat, add more cayenne.
Recipe by: Liza Jane sent it... Posted to bbq-digest by LizaCooks <LizaCooks@...> on May 7, 1998