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Recipes > Jerk Rub
Guyanese and Trinidadian Recipes

Jerk Rub

Pastes made of spices, herbs, and onions are the authentic jerk flavoring method. You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habañero peppers are preferred, but you can substitute the milder, more readily available jalapeno or serrano peppers.

Ingredients

1 onion, finely chopped
½ cup scallions, finely chopped
2 tsp fresh thyme leaves
2 tsp salt
1 tsp Jamaican pimento, (allspice)
¼ tsp ground nutmeg
½ tsp ground cinnamon
4 - 6 hot peppers, finely ground
1 tsp fresh ground black pepper

Preparation

  • Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this.
  • Store leftovers in the refrigerator in a tightly closed jar for up to a month.
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