Jamaican Wet Jerk Rub
Ingredients
8 scallions, finely chopped | ||
4-8 scotch bonnet or habanero peppers | ||
2 tsp canola or vegetable oil | ||
4 garlic cloves | ||
1/2 cup brown sugar | ||
2 tbs smoked paprika | ||
4 large sprigs fresh thyme | ||
2 tbs fresh basil | ||
1 tbs fresh ginger | ||
3 tbs coriander seeds | ||
1 tsp each, allspice, cinnamon, ground cloves, cumin, nutmeg, black pepper | ||
2 tsp kosher salt | ||
1-2 tbs fresh lime juice | ||
2 tbs Worcestershire sauce |
Rub meat all over with the jerk paste and allow to marinate in the refrigerator for up to 12 hours before cooking. You may add more hot pepper if desired.
- Add all ingredients to a blender or food processor and process until a smooth paste forms.
- Cooking meats over hot coals is the preferred way, however you may also cook in the oven.
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