Wet Jerk Rub Recipe

Wet Jerk Rub Recipe

Yield: 24 Servings
Recipe by luhu.jp

Ingredients:
4 cup: Pieces green onions,, 1-inch
1/4 cup: Fresh thyme leaves,
2 tbsp: Vegetable oil,
1 tbsp: Freshly ground pepper,
1 tbsp: Freshly ground coriander seeds,
3 tbsp: Grated peeled gingerroot,
2 tbsp: Fresh lime juice,
2 tsp: Salt,
2 tsp: Freshly ground allspice,
1 tsp: Freshly ground nutmeg,
1 tsp: Ground cinnamon,
5 Cloves: garlic, peeled and halved
3: Bay leaves,
1: Fresh Scotch bonnet or habanero peppers,, (1 to 2) halved and seeded

Directions:

Place all ingredients in a food processor, and process until a thick paste
forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving
size: 1 tablespoon).

Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 181mg Sodium

NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120.
This rub resembles a paste that is "packed" onto the chicken. Use an
electric coffee grinder to grind whole allspice and nutmeg; freshly ground
spices will give much more flavor than bottled ones. Be sure to wear gloves
when you handle the chile peppers and pack on the rub; the oil in the
chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the
Scotch bonnet peppers, if desired.

Recipe by: Cooking Light, Sept 1994, page 91

Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.


Source from luhu.jp