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Add a photoServings: 6
Ingredients
- 1 x Onion, finely minced
- 1/4 tsp Grnd nutmeg
- 1/2 c. Finely minced scallions
- 1/2 tsp Grnd cinnamon
- 2 tsp Fresh thyme leaves
- 6 x Habanero chiles
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Allspice
Directions
- Today for the jerk recipe, I thought I'd just go ahead and post it.
- I started with recipes from "Jerk: Barbecue from Jamaica" by Helen Willinsky- that seems to be a reasonable cookbook, though I haven't tried many of their recipes beyond the jerk marinades and jerk chicken. I've made some modifications of my own that I'll note as I go.
- Jerk seasoning can be made two ways: one is a marinade, one is a paste
- (more authentic, sez Willinsky) Mix all ingredients to create a paste
- (use a food processor).
- The recipe as I have been doing it lately uses dry habaneros (all I could find around here) and instead of the onion, a c. to a c. and a half of scallions including the bottom part (I think I used two bunches of six not-very-large scallions each; trim the little roots and the scraggly bit at the top of the stalk). Looks and smells just like the Jamaican Country Style jerk in the bottle. I also add in a little soy sauce for color, and a generous shot of cream sherry- seems to go well in the paste; I think the sweetness works well with the allspice.
- Jalapenos can't be substituted- the result will be MILD, I kid you not (I learned this the hard way the first time I tried to make jerk chicken for guests and couldn't get habaneros).
- Judi M. Phelps (Juphelps)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 6 servings | |
| Calories 12 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 778mg | 32% |
| Potassium 56mg | 2% |
| Total Carbs 2.85g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.92g | 1% |
| Protein 0.41g | 1% |
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