Jamaican Jerk Spice
By Fine Cooking Magazine. This spicy mixture is a
common used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and
sometimes more of a paste. The mixture can be stored in the refrigerator for at
least 3 months.
Makes: 2 cups
I
N G R E D I E N T S
14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic
I N
S T R U C T I O N S
Crush the whole cloves and the allspice
in your mortar and pestle (we used the mortar to grind our pepper as well). Place the
spices along with all the other ingredients in the bowl of your food processor.
Blend for a couple of minutes until the mixture forms a slightly coarse paste.
This paste will store 2 -3 months in your refrigerator. |
