Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | Green onions |
1 \N | Garlic clove |
1 \N | Hot pepper, such as jalapeno or Scotch bonnet, seeded |
1 tablespoon | Ground allspice |
1 teaspoon | Dried thyme |
½ teaspoon | Ground nutmeg |
½ teaspoon | Cayenne (or to taste) |
2 tablespoons | Fresh lime juice |
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make ⅓ cup.
To use, rub 2 teaspoons or more jerk seasoning over surface of meat.
Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.
From: Larry Bibich Submitted By KAREN MINTZIAS On 11-15-93 (11:02) Submitted By MARY LOU KAKANOWSKI On 11-30-94