Jamaican Jerk Rub

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Rubs and Marinades

10 minutes

n/a

2 cups/500 mL

    • 6
      6
      habanero* or Scotch bonnet peppers*
    • 6
      6
      green onions, chopped
    • 2
      2
      shallots, halved
    • 1
      1
      small onion, halved
    • 2
      2
      cloves garlic
    • 1 Tbsp
      15 mL
      grated fresh ginger
    • 2 tsp
      10 mL
      fresh thyme (or 1 tsp/5 mL dried)
    • 2 tsp
      10 mL
      ground allspice
    • 3 Tbsp
      45 mL
      EACH canola oil, soy sauce and fresh lime juice
    • 2 Tbsp
      25 mL
      EACH packed brown sugar and salt
    • 2 tsp
      10 mL
      ground black pepper
    • 1 cup
      250 mL
      water

Directions

*These peppers are very hot indeed, handle with care; surgical or rubber gloves are a good idea. Jalapeno peppers are an acceptable substitute. Blend all ingredients to a paste. Store tightly covered in fridge for up to 2 weeks. Spread paste evenly over meat. Making small incisions in the meat will accelerate the process. Cover and refrigerate meat for 12 hours.


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