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Jamaican Jerk Rub #2
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    Jamaican Jerk Rub #2

  • 10 whole scotch bonnet -- (or habanero) chile -- peppers, seeded OR -- (substitute 15 of -- your favorite fresh chile peppers or 1/4 cup caribbean hot sauce)
  • 2 tablespoons dried rosemary
  • 2 tablespoons parsley -- chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons mustard seed
  • 3 whole scallions -- chopped fine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 limes -- juice of
  • 1/4 cup cheap yellow mustard
  • 2 tablespoons orange juice
  • 2 tablespoons white vinegar
  • Combine all ingredients in a food processor or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note that if you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely.)
    Rub paste on meat and grill.

    From: From The Thrill of the Grill
    Posted By: Chet Bacon,hcbacon@connix.com Via:Chile Head Mailing List
    Post Date: Tue, 29 Dec 1998

    *BACK TO JERK*







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