If you've ever visited the Caribbean islands and enjoyed their cuisine, then a variation of a jerk rub recipe is something you're sure to have experienced. Traditionally used to tenderise the tough goat meat so beloved in this part of the world, this easy-to-make and very versatile blend of flavour-packed herbs and spices and hot chili peppers will allow you to recreate the taste in your own home. (See the bottom of the page for a few of my other recipes)
What You'll Need: (makes about 8-9 tablespoons)
6-8 dried scotch bonnet peppers (or 3 tbsp hot chili powder)
2 tbsp dried thyme
2 tbsp cumin seeds
2 tbsp allspice berries
1 tbsp black peppercorns
1 tbsp anatto seeds (optional)
4 tsp dried marjoram
2 tsp ground ginger
2 tsp garlic powder
2 tsp sea salt
6-8 dried bay leaves
1 tsp ground nutmeg
tbsp = tablespoon
tsp = teaspoon
Store this Jamaican spice mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: It's worthwhile dry toasting the pepper pieces, cumin, peppercorns and allspice for a few minutes before grinding and combining with the other ingredients. The heat from the toasting enhances the flavours even more.
Click here for tips and photos showing you how to toast and grind ingredients. (Link opens in new window)
Note: I use a few whole spices and whole dried peppers for this recipe as I find they will add the best flavours to your finished blend. If you don't have them to hand, simply use their pre-ground equivalent and reduce the quantities by about half. So for 2 tablespoons of whole cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
An All-purpose Jerk Blend
A Jerk Dry Rub With Fiery
A Collection of Blends
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