Dry Jerk Seasoning

Use to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill or bake, and enjoy! Might be good on beef also, or any other meat. Only thing I would stay away from is white-fleshed fish because, in my experience white-fleshed fish is very delicate tasting and, the flavors of this seasoning are big and bold; therefore, it seems to me, using this Jerk Rub on white-fleshed fish would just overpower the flavor of the fish. As in any of the recipes I enter, if you don't have habanero or don't like habanero, then go ahead and substitute with any other pepper fruit/vegetable. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.

• Ready In: 1 min
• Yields: 1/4 cup

Ingredients

• 1  teaspoon  dried ground habanero chile pepper or 1  teaspoon ground cayenne pepper
• 2  tablespoons onion powder
• 2  teaspoons  ground thyme
• 2  teaspoons ground allspice, ground
• 1  teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon ground nutmeg, ground
• 1⁄2 teaspoon ground cinnamon, ground
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon ground cloves, ground

Directions

1. Combine all ingredients and mix well.
2. Store in a glass jar, in a cool and dry location.