Montego Bay Jerk Seasoning
Source of Recipe
From ``Barbecue 101'' by Rick Rodgers (Broadway Books, 2001)
List of Ingredients
Makes 1 1/4 cups
6 scallions, white and green parts, trimmed
2 teaspoons seeded and minced Scotch Bonnet pepper
4 garlic cloves, minced
1/4 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 teaspoons dried thyme
1 teaspoon ground allspice
Recipe
In a blender, combine scallions, pepper, garlic, oil, lime juice, soy sauce, thyme and allspice and process until mixture forms a paste.
Rub onto raw beef, pork, chicken or shrimp and grill to desired doneness.
Note: wear rubber gloves when working with Scotch bonnet peppers and the resulting paste.
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