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Let's get the recipe for the Jerk paste.


Jerk Paste:

•3 Tblsp. dark rum
•2 Tblsp. Water

•2 to 4 Scotch bonnet chiles or habanero chiles w/ seeds, chopped
•3 garlic cloves, peeled and chopped
•1 small yellow onion, quartered
•4 or 5 green onions, chopped
•4 quarter-sized pieces of fresh ginger, peeled and chopped
• 1/4 cup chopped fresh cilantro
•2 Tblsp. Vegetable oil
•1 Tblsp. Allspice
•1 Tblsp. Dried thyme
•1 Tblsp. Cinnamon
•1/2 Tblsp. Nutmeg
•1 tsp. ground pepper
•1 tsp. salt
•1/4 c. dark brown sugar
•2 Tblsp. Vinegar
•1/2 cup ketchup
•1/4 cup soy sauce
•1/4 cup fresh lime juice

Boil rum and water for about three minutes. Pour rum mixture into blender or food processor and add remaining ingredients. Blend well.

Suggested marinating times: Whole chicken, 3 to 4 hours, chicken parts 2 to 4 hours, pork chops or pork tenderloin, 2 to 4 hours.

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