Wet jerk seasonings
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (to 12) Scotch bonnet | |
| Chilies, stemmed | ||
| 1 | medium | Onion(s), coarsely chopped |
| 4 | (to 5) shallots, | |
| Coarsely chopped | ||
| (abt 1/4 cup) | ||
| 2 | bunches | Chives or scallions |
| Trimmed to remove roots | ||
| Coarsely chopped | ||
| 1 | cup | Flat-leaf parsley |
| Coarsely chopped | ||
| 4 | Garlic clove(s) | |
| Coarsely chopped | ||
| 1 | tablespoon | Ginger, finely chopped |
| Marinating Time for Jerk | ||
| 3 | tablespoons | Salt or to taste |
| 2 | teaspoons | Thyme, chopped |
| Or dried thyme | ||
| 2 | teaspoons | Ground allspice |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
| ¼ | cup | Lime juice |
| Or white vinegar | ||
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Water or as needed |
Directions
Combine the chilies, onion, shallots, chives, parsley, and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to make a thick but pourable paste.
Makes enough for 2 pounds meat, chicken, or seafood.
:Whole Chicken 12-24 hours : (put some of the seasoning in the : cavity, some under the skin, and : rub the rest over the skin)
:Whole Pork Shoulder or Tenderloins 12-24 hours : (make tiny holes in the meat with : the tip of a knife and rub a little : of the seasoning in each hole) :Rack of Lamb and Beef Tenderloins 12-24 hours : (make tiny holes in the meat with : the tip of a knife and rub a little : of the seasoning in each hole) :Whole Fish 4-6 hours : (put some of the seasoning in the : cavity, some in slits in the flesh : and rub the rest over the skin) :Chicken Breasts, Steaks, Pork Chops 2-4 hours :Shrimp and Fish Fillets ½-1 hour The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 32-33
Submitted By DIANE LAZARUS On 12-13-95