Free Recipe Wet Jerk Rub
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Wet Jerk Rub Recipe
4 c Pieces green onions,
-(1-inch)
1/4 c Fresh thyme leaves
2 tb Vegetable oil
1 tb Freshly ground pepper
1 tb Freshly ground coriander
-seeds
3 tb Grated peeled gingerroot
2 tb Fresh lime juice
2 ts Salt
2 ts Freshly ground allspice
1 ts Freshly ground nutmeg
1 ts Ground cinnamon
5 Cloves garlic, peeled and
-halved
3 Bay leaves
1 Fresh Scotch bonnet or
-habanero peppers, (1 to 2)
-halved and seeded
Wet Jerk Rub Preparation
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving size: 1 tablespoon). Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120. This rub resembles a paste that is packed onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired. Recipe by: Cooking Light, Sept 1994, page 91 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 24
How Do You Cook Wet Jerk Rub?
If you know a better Wet Jerk Rub Recipe please comment below.