Jamaican Jerk Rub
Yield: About 2 cups (500 mL)
Cooking Time: n/a
Preparation Time: 10 minutes
Ingredients
6 habanero or scotch bonnet peppers*
6 green onions, chopped
2 shallots, halved
1 small onion, halved
2 cloves garlic
1 tbsp (15 mL) fresh ginger, grated
2 tsp (10 mL) fresh thyme, or 1 tsp (5 mL) dried
2 tsp (10 mL) ground allspice
3 tbsp (45 mL) vegetable oil
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) fresh lime juice
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) salt
2 tsp (10 mL) ground black pepper
1 cup (250 mL) water
Cooking Instructions
*These peppers are very hot indeed, handle with care ; surgical 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.
Refrigerate meat for 12 hours.
