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00Ingredients
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10 large scallions, sliced, white part only
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15 cloves garlic, crushed
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12 Scotch bonnet peppers, stems removed, crushed first, then sliced
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1 large onion, sliced
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3 teaspoons chicken bullion powder
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1½ teaspoons red Spanish paprika power (smoked pimentón), or substitute chipotle powder
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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1/4 cup ground allspice
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Bunch of fresh thyme, chopped
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3/4 cup salt
Instructions
Combined all ingredients in a food processor and process until a thick paste consistency is achieved. Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.
| Servings |
| 2 1/2 cups |
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Gibi learned this recipe many years ago from Carlos, a 73-year-old man who lived in the Blue Mountain region of interior Jamaica. Note that jerk has spread throughout the Caribbean and is not just limited to Jamaica. Use this with pork or chicken. Fifteen Scotch bonnets makes an extremely hot paste, so feel free to lower this amount.
Ingredients
InstructionsCombined all ingredients in a food processor and process until a thick paste consistency is achieved. Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.
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