Wet jerk rub
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pieces green onions, (1-inch) |
| ¼ | cup | Fresh thyme leaves |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Freshly ground pepper |
| 1 | tablespoon | Freshly ground coriander seeds |
| 3 | tablespoons | Grated peeled gingerroot |
| 2 | tablespoons | Fresh lime juice |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Freshly ground allspice |
| 1 | teaspoon | Freshly ground nutmeg |
| 1 | teaspoon | Ground cinnamon |
| 5 | Cloves garlic, peeled and halved | |
| 3 | Bay leaves | |
| 1 | Fresh Scotch bonnet or habanero peppers, (1 to 2) halved and seeded | |
Directions
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-½ cups (serving size: 1 tablespoon).
Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120.
This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.