| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Spices, Ethnic, Sauces |
1 |
Servings |
INGREDIENTS
| 4 |
|
Green onions |
| 1 |
|
Garlic clove |
| 1 |
|
Hot pepper, such as jalapeno or Scotch bonnet, seeded |
| 1 |
tb |
Ground allspice |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Cayenne (or to taste) |
| 2 |
tb |
Fresh lime juice |
INSTRUCTIONS
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.
From: Larry Bibich
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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