Jamaican Wet Jerk Rub
|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.