Jamaican Wet Jerk Rub

Course : Mixes
Serves: 1
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1/2 cup fresh thyme leaves
2 bunches green onions -- finely chopped
1/4 cup ginger root -- finely diced
3 medium scotch bonnet peppers -- stemmed and finely chopped
1/4 cup peanut oil
5 cloves garlic chopped
3 teaspoon freshly ground bay leaves
2 teaspoon freshly ground allspice
1 teaspoon freshly grated nutmeg
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander
1 teaspoon freshly ground cinnamon
2 teaspoons salt
1 medium lime -- juice of

Preparation / Directions:

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months. Rub this mixture all over the chicken or pork fillets. Marinate overnight. Barbecue chicken or pork fillets or roast in a 400 degree oven. Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients. Yields 4 cups All the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than allspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavored English thyme. These are the most critical herbal flavors in jerk seasoning; the next most important flavor is Scotch bonnet peppers. Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanero pepper. Recipe from: Traveling Jamaica with Knife, Fork and Spoon A Righteous Guide To Jamaican Cookery By Robb Walsh and Jay McCarthy

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