Jerk seasoning (jamaican)

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

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