A trip to Jamaica may not be in your sights, but you can enjoy the island’s best known dish—jerk chicken—with this hot and spicy rub. Habañero and Scotch bonnet chilies are extremely hot. Wash your hands thoroughly after working with them (or wear gloves) and be careful not to touch your eyes.
- 1/4 cup ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon dried thyme
- 1 bunch scallions, thinly sliced
- 2 cloves garlic, peeled
- 2 habañero or Scotch bonnet chili peppers, seeds and membrane removed
- 2 tablespoons dark rum
- 2 tablespoons orange juice
- 1 teaspoon salt
- Freshly ground black pepper to taste
Toast the allspice, cinnamon, nutmeg and thyme in a small skillet over medium-low heat, stirring frequently, until fragrant, 3-5 minutes. Transfer to a blender or food processor. Add the scallions, garlic, chiles, rum, orange juice, salt and pepper; blend to a smooth paste.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
11 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 99mg sodium; 2g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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