| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Caribbean | 1 | servings | ||
INGREDIENTS
| 2 | ts | Chili powder |
| 1/4 | c | Chopped onion |
| 2 | ts | Thyme |
| 2 | ts | Cumin |
| 2 | ts | Ground ginger |
| 1 | ts | Ground cloves |
| 1 | ts | Salt |
| 1 | tb | Chopped garlic |
| 2 | ts | Basil |
| 1 | ts | Allspice |
| 1/4 | c | Sugar |
| 2 | ts | Coriander |
| 1 | ts | Cinnamon |
| 1 | tb | Chopped jalapeno |
| 2 | ts | Oi |
INSTRUCTIONS
Address of original story: http://www.hotcoco.com/living/food/stories/byr26238.htm (c) 1999 Contra Costa Newspapers ~- Combine ingredients in blender and rub a teaspoon or two into each half-pound of chicken, pork steak or other meat. Cook over medium heat; high heat will cause sugar to burn. Keep remainder of spice mixture in an airtight container. Amounts used too small for meaningful nutritional analysis. Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jun 06, 1999, converted by MM_Buster v2.0l.
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