Jerk Seasoning

Name: Jerk Seasoning
Total time: 15 min
Yield: About 1 1/2 cups wet rub
Cuisine: Caribbean
Ingredients: 2 tablespoons ground allspice; 1 tablespoon dried thyme (or 3 tablespoons fresh); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon black pepper; 2 to 4 Scotch bonnet chillies, stemmed; 6 scallions, roughly chopped; 4 garlic cloves; 2-inch piece ginger, peeled; 2 tablespoons dark brown sugar; 3 tablespoons soy sauce; 3 tablespoons lime juice; 2 tablespoons vegetable oil; 1 tablespoon coarse salt

Jamaican allspice, thyme and Scotch bonnet rub

Category: Basics
Cuisine: Caribbean
Serves: About 1 1/2 cups wet rub
Time: 15 minutes
From: Phil Price

spice blendallspicescotch bonnetcaribbean

Allspice — pimento, in Jamaica — and Scotch bonnet are non-negotiable; everything else is adjustable. Made as a wet rub it clings and penetrates far better than a dry one.

Gloves for the chillies. Scotch bonnets are serious and the oil stays on your hands for hours.

Ingredients

2 tablespoons ground allspice
1 tablespoon dried thyme (or 3 tablespoons fresh)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
2 to 4 Scotch bonnet chillies, stemmed
6 scallions, roughly chopped
4 garlic cloves
2-inch piece ginger, peeled
2 tablespoons dark brown sugar
3 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon coarse salt

Instructions

Wearing gloves, stem the Scotch bonnets. Leave the seeds in for full heat, remove them for less.
Combine everything in a blender and blend to a coarse paste, scraping down as needed.
Rub thoroughly into chicken or pork and marinate at least 4 hours, preferably overnight.
Grill over indirect heat, ideally with pimento wood or a handful of soaked wood chips.

Notes

Keeps 2 weeks refrigerated, or freezes in portions.
Filed under American cuisine because the vocabulary has no Caribbean entry — see the note in the README.