Jerk Paste Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
FORMATTED BY LISA CRAWFORD
Onion, peeled
1 bunch: Scallions, trimmed
2 tsp: Chopped fresh thyme leaves,
2 tsp: Salt,
1 tsp: Ground allspice,
1/4 tsp: Ground nutmeg,
1/2 tsp: Ground cinnamon,
4: To 6 Scotch bonnet peppers,
1 tsp: Ground black pepper,
Directions:
Process ingredients into a smooth paste in a food processor. Youll
have about 1 cup, with will keep, tightly covered and refrigerated,
for a month.
Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald,
10/5/95
Source from luhu.jp
have about 1 cup, with will keep, tightly covered and refrigerated,
for a month.
Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald,
10/5/95
Source from luhu.jp