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Chapter:Condiments: Dry Rub/Spice Mix Recipes
Section:Dry Rubs: With Chili
Recipe:Wet Jerk Rub
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Wet Jerk Rub
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All the various wet jerk rubs, dry jerk rubs, and marinades have the same
core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger,
Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento
(allspice) is essential; it is more pungent than alspice from elsewhere.
The scallions used in Jamaica are more like baby red onions than the green
onions we find in our produce sections. The thyme is a very small leafed,
intensely flavored English thyme. These are the most critical herbal
flavors in jerk seasoning; the next most important flavor is Scotch bonnet
peppers.

Jamaicans all grow their own Scotch bonnets, or "country peppers" as they
are sometimes called. Scotch bonnets come in several varieties, all of
which have a similar "round taste," an intense heat with apricot or fruity
overtones. The best substitute for a Scotch bonnet is a fresh habanera
pepper.

1/2 cup fresh thyme leaves
2 bunches (about 15) green onions, finely chopped
1/4 cup ginger root, finely diced
3 Scotch bonnet peppers, stemmed and finely chopped
1/4 cup oil
5 garlic cloves, chopped
3 freshly ground bay leaves
2 teaspoons freshly ground allspice
1 teaspoon freshly grated nutmeg
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander
1 teaspoon freshly ground cinnamon
2 teaspoons salt
Juice of 1 lime

Combine all the ingredients into a thick, chunky paste. The mixture will
keep in a tightly sealed container in the refrigerator for several months.

Most Jamaicans grind their spices by hand in a mortar and pestle. The whole
spices tend to retain more aromatic oils in them and therefore more of a
natural pungency. To save time, you can pulverize the spices in a spice
grinder or coffee mill, and then add them to the other ingredients.
Yields 4 cups

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
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