Creating your own Jamaican jerk rub recipe is the key to capturing the unique flavours of the Caribbean. With the addition of traditional, flavourful ingredients like the fiery scotch bonnet pepper, allspice berries, peppercorns, cinnamon, cloves, thyme and chives, in no time you'll be able to add a small taste of Jamaica to your home cooking. (See the bottom of the page for other recipes)
What You'll Need: (makes about 10 tablespoons)
7-8 Scotch Bonnet peppers (or other peppers)
3 tbsp coriander seeds
3 tbsp dried thyme
3 tbsp allspice berries
2 tbsp brown sugar
1 tbsp garlic powder
4 tsp black peppercorns
4 tsp dried chives (optional)
2-3 tsp sea salt
2 tsp onion powder
2 tsp ground ginger
1 tsp cloves
3 inch piece cinnamon
8-10 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your Jamaican jerk spice in a sealed jar out of direct sunlight. Use within 3 months.
Note: Dry toasting the coriander, peppercorns, cloves and allspice before grinding and combining will add even more flavours to your finished rub and only takes minutes to do. Click here for further info on toasting and grinding. (Link opens in new window)
Note: I use a few whole spices for this recipe as I always have them available. However, If you don't have whole, use use pre-ground powders instead and reduce the quantities by half. So for of 4 teaspoons of peppercorns you would use 2 teaspoons of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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