Spicy Jerk Rub

Submitted by Pneuma

"great and tasty rub for grilling. from Aisha. Posted for ZWT5."

 

• Ready In: 10mins
• Ingredients: 14
• Yields: 4 fl oz
• Serves: 4

ingredients

• 6 spring onions, chopped
• 2 schotch bonnet chilies or 3 jalapenos, seeded and chopped
• 29.58 ml grated fresh ginger
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 4.92 ml ground allspice
• 4.92 ml dried thyme
• 1.23 ml cinnamon
• 1.23 ml grated nutmeg
• 9.85 ml salt
• 4.92 ml black pepper
• 14.79 ml rum
• 14.79 ml cider, binegar
• 14.79 ml sunflower oil

directions

1. Place spring onions, chillies, ginger, garlic, onion, allspice, thyme, cinnamon, nutmeg, salt, pepper, rum, vinegar and oil in a food processor or blender; pulse to a paste. Use 1 recipe per 4 servings. Rub onto meat just before grilling.
2. Can make up to 1 day in advance. Cover and refrigerate.

Reviews

[Mama Cee Jay]

Fierce in heat and flavor! Not for the timid! The intensity of the super spicy scotch bonnets are justified by the breadth and depth of flavor in the whole combination of herbs and spices. The only thing I didn't add was nutmeg (only because I couldn't find it in my pantry!) This rub will be the base for a Caribbean chicken and rice dish. Prepared for ZWT5 Team Jammin Java Jivers.

 

[Crafty Lady 13]

I loved the ease of preparing this rub. I didn't really chop anything up because I let my bullet blender turn everything into a paste. The favors were so yummy in this rub. I loved the heat from the chile and the hint of cinnamon and nutmeg (I used freshly ground nutmeg). Fresh ginger is always a plus with me. :) Made for ZWT5.