Use this jerk seasoning mix to make one of Jamaica's most famous foods. Good on beef, pork, chicken or shrimp.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 6 scallions, white and green parts, trimmed
- 2 teaspoons seeded and minced Scotch Bonnet pepper
- 4 garlic cloves, minced
- 1/4 cup vegetable oil
- 1/4 cup fresh lime juice
- 2 Tablespoons soy sauce
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
Preparation:
In a blender, combine scallions, Scotch Bonnet pepper, garlic, oil, lime juice, soy sauce, thyme, and allspice and process until mixture forms a paste.
Rub onto raw beef, pork, chicken or shrimp and grill to desired doneness.
Yield: 1-1/4 cups
Note: wear rubber gloves when working with Scotch bonnet peppers and the resulting paste.
Recipe Source: Barbecues 101 by Rick Rodgers (Broadway Books)
Reprinted with permission.
Rub onto raw beef, pork, chicken or shrimp and grill to desired doneness.
Yield: 1-1/4 cups
Note: wear rubber gloves when working with Scotch bonnet peppers and the resulting paste.
Recipe Source: Barbecues 101 by Rick Rodgers (Broadway Books)
Reprinted with permission.
