jemoor1@pacbell.com (Jan Moore) (03/23/91)
This request is from Harold at MIT. I lost the path to get back to you. >Does anyone have the recipe to make Jamaican Jerk seasoning? This is a >mixture of hot (but very tasty) spices used to marinade chicken (and >occasionally beef). I've used it out of bottles but I'd like to know >how to make it from scratch. I recently took a Caribbean cooking class. The class included Jerk Chicken. The scotch bonnet peppers called for in the recipe are very hard to find so it was suggested that Jalepeno or any HOT pepper can be substituted. According to the instructor, the scotch bonnet is the hottest pepper grown. If you do find these peppers, be sure to use rubber gloves when handling them. 1 tsp ground black pepper 1/4 tsp ground allspice berries 1/2 medium onion, minced 1 cup finely chopped scallions 2 Tbls chopped fresh thyme leaves 1/2 scotch bonnet pepper finely minced 2 tsp Worcestershire 2 Tbls vegetable oil Mix all ingredients in blender or food processor. You will have a thick paste. Rub mixture well into meat and marinate 1 to 3 hours in refrigerator. Do not marinate much longer (definitely not overnight) as the marinade is very strong and will overpower the chicken. Grill or broil. There is also a recipe for Caribbean Rice that was very good. Let me know if you would like it. Jan Moore {att,sun,ames,decwrl}!pacbell!pbhyd!jemoor1