Jerk Seasoning
Source: Adapted from NYT Cooking
Ingredients
Number of Servings: Many
1 large bunch scallions, white and green parts
2 shallots, peeled and halved
4-6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 Tbsp dried
2 Tbsp ground allspice, more for sprinkling
2 Tbsp soy sauce
2 Tbsp dark brown sugar
1 Tbsp salt, more for sprinkling
1 Tbsp black pepper
1/2 cup vegetable oil
1 Tbsp white or apple cider vinegar
Freshly squeezed juice of 2 limes
Directions
Prep Time: 15 min
Cook Time: varies
Total Time: varies
Combine ingredients in a blender or food processor and grind to a coarse paste. If you do not have access to a blender, finely mince all the wet ingredients (e.g. ginger, shallots, etc.) and add to the dry ingredients. Mix well.
Slather all over meat and/or vegetables (e.g. chicken, sweet potatoes). Refrigerate for at least 6 hours or overnight. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice. Cook on grill or roast in your oven low and slow, at about 275 degrees, until fully cooked.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 166cal – 8% DV
Sodium – 1115g – 46% DV
Total Fat – 14g – 21% DV
Saturated Fat – 2g
Trans Fat – 0g
Protein – 2g – 3% DV
Cholesterol – 0mg
Total Carbohydrates – 9.28g - 3% DV
Dietary Fiber – 1.2g - 5% DV
Sugars – 5g