| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
bn |
Spring onions 6 Scotch bonnets or habaneros |
| 1 |
tb |
Allspice berries; ground |
| 2 |
|
Cloves garlic |
| 1/4 |
ts |
Salt |
|
|
Black pepper |
| 1 |
ts |
Dried thyme |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Soft brown sugar |
INSTRUCTIONS
A few people asked for my recipe for Jerk Seasoning. I have attached it. I
like to use it on a whole pork tenderloin which I then roast and use for
sandwiches or serve in pitta with salad. Chicken thighs are also very, very
good when marinated in Jerk Seasoning then cooked over hot coals.
Finely chop the things that need chopping and then mix all the ingredients
together. Stick it in a food processor and chop it up as finely as
possible. Keep in the fridge for a day to allow the flavours to blend. Will
keep for ages in the fridge (it's probably not safe to keep it for 3 months
but I have done so in the past with no ill effects).
Posted to CHILE-HEADS DIGEST by "Piers Thompson" <piers.thompson@ico.com>
on Jun 01, 1999, converted by MM_Buster v2.0l.
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