Jamaican Jerk Rub
A couple of years ago I had this amazing Jamaican jerk rub and wanted to recreate it. The ingredients for Jamaican jerk rub is pretty easy and not time consuming. I have to rely in my sense of smell and see if I can create this wonderful rub. Jamaican jerk rub should be used for grilling chicken, pork, beef, and vegetables and I will be cooking mine in the oven. Instead of using Scotch Bonnet or habanero pepper I’m using Jalapeno peppers since Mom will not be able to handle the heat from the peppers.
1/2 cup lime juice
1/2 cup orange juice
1 teaspoon dry mustard
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions
3 teaspoons fresh thyme leaves
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce
3 teaspoon allspice
2-3 Habanero or Scotch bonnet pepper, seeded
In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.
I will keep the marinade in the refrigerator and taste it the following day to see what else I need to add. This is a work in progress and will let you know how it turns out.
Ciao for now!!!