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LOCATION: Recipes >> Caribbean >> Jerk Seasoning 02

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Jerk Seasoning

6 scallion greens, thinly sliced
2 shallots, minced
2 cloves garlic, minced
1 Tbsp peeled, minced fresh ginger
1 Scotch bonnet, ribs and seeds removed, minced
1 Tbsp ground allspice
1 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbsp fresh thyme or 1 tsp dry
1 tsp salt
1 Tbsp dark brown sugar
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Combine scallions, shallots, garlic, ginger and chili in a bowl
and set aside In another bowl combine the spices, thyme, salt and
sugar. Whisk in the orange juice, both vinegars and the soy sauce.
Slowly drizzle in the oil, whisking constantly. Add scallion mixture
and stir. Let sit for at least 1 hour before using. Works well as
both marinade and as rub makes about 2 1/2 cups


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10 of 11 people found the following review helpful:
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My favorite jerk ANYWHERE!, February 21, 2006 - 01:12 PM
Reviewer: Mel from Huntsville, AL
We've bookmarked this as THE jerk seasoning recipe to use and keep a jar of habeneros on hand just for it! We've passed it out to many friends, being a huge hit at many backyard barbeques. You can tone it down or make it nice and spicey (which is how we like it). But the real key here is the complexity of flavors. There are so many spices in this seasoning! I can't seem to find that in most prepared or restaurant jerks. Even better than our local Caribbean restaurant which is owned and operated by native Jamaicans. But a helpful tip, definitely let it sit and blend for a minimum of an hour, preferably overnight, before using on anything. Something this complex needs time to blend. And if you're using it on meat, make sure to marinate overnight so you'll get all that good stuff down deep. Even better, freeze your meat in the marinade in equal portions. My favorite application is on shrimp or chicken kabobs cooked on the grill. No better way to do it! Make sure to make a little extra to serve at the table.

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