Jamaican Wet Jerk Rub
"Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal."
photo by 2Bleu
- Ready In:
- 5mins
- Ingredients:
- 20
- Yields:
-
1 cup
- Serves:
- 16
ingredients
- 8 green onions, finely chopped (about 1 cup)
- 1 habanero pepper, steamed and finely chopped
- 2 tablespoons peanut oil
- 3 garlic cloves, chopped
- 1 cup brown sugar
- 2 tablespoons smoked paprika
- 2 teaspoons fresh thyme
- 2 teaspoons fresh basil
- 2 teaspoons ground ginger
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 tablespoon black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon lime juice
directions
- Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
- The mixture will keep in a tightly sealed container in the refrigerator for several months.
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Reviews
-
Very good and easy! I usually use jalapeno in my jerk, but tried the habanero and it has some kick! Going to use on a chicken. UPDATE: Used this rub on a whole chicken, cooked on the rotisserie and it turned out great! -
It was very easy. However, I found it to be too sweet. I added the habanero but added smoked cayenne pepper to give it more heat. I used the air fyrer. I formed a nice crust on top.
-
This was very easy, and SUPER tasty!!! Put it on pork tenderloin and grilled, and it was delicious! Can't wait to try again really soon.
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
