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Jerk Rub
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Categories: Carribean Cuisine, Salsas and Sauces
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Total Time: 10 min.

This is great way to season chicken and meats. Just slather the rub on the meat/ chicken for at least 2 hours before grilling. Also, use some leftover rub to baste while grilling. Be careful cutting the Scotch Bonnet Peppers (they are HOT). If you have to, wear gloves. Don't touch any sensitive areas like your eyes afterwards.

4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Pepper - seeded

In a food processor fitted with knife blade, process all the ingredients until a thick paste is formed.

Calories: 27 Calories From Fat: 47%
Protein: 1g Carbohydrate: 3g
Cholesterol: 0mg Sodium: 217mg

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