Jerk Seasoning - Larry'sbbq list, rubs and spices 4 green onions 1 garlic clove 1 hot pepper, such as Serrano, habane ; or Scotch bonnet, se 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
