Best Jamaican Jerk Wet Rub Recipes

JAMAICAN JERK WET RUB image

Yield etc unit

Number Of Ingredients 15

8 Green onions finley chopped (can be charred if desired).
4-6 Habanero/Scotch Bonnets - 8-10 is better. (Red Savina Habaneros are my favorite for their floral scent and heat).
2T peanut oil - experiment with other oils if desired.
3 garlic cloves
1C brown sugar - I rarely use more than 1/2.
2T smoked paprika
2t fresh thyme
2t fresh basil
2t ground ginger - I use fresh.
2t ground coriander
1t chili powder
1/2 t each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
1t salt
1/2 t lime juice
2T Worchestershire sauce/A-1 sauce or tamarind paste. (this is mainly for the tamarind tang).

Steps:

Chop everything that needs chopping. Combine everything in a blender or mortar and pestle and make a paste. Use as a marinade on chicken, pork, beef, venison, elk, fish, seafood. I've tried this with all of the above as well as mixed into hamburgers. It's great. Just don't know where I got it.

Jamaican Wet Jerk Rub image

Provided by 2Bleu

Categories Caribbean

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5