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Jerk Seasoning

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Submitted by cklay

YIELD

12 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 1
EACH EACH GARLIC CLOVES
1 1
EACH EACH JALAPEÑO PEPPER
or scotch bonnet, seeded, chopped, or more to taste *
1 15
TABLESPOON ML ALLSPICE
ground
1 5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML CAYENNE PEPPER
to taste
2 3E+1
TABLESPOONS ML LIME JUICE
fresh

Directions

Combine all ingredients in blender; pulse to purée mixture.

Store in covered glass container in refrigerator.

Make ⅓ cup.

To use, rub 2 teaspoons or more jerk seasoning over surface of meat.

Let stand at least 1 hour before cooking.

Flavor is enhanced if marinated overnight.

* not incl. in nutrient facts Arrow up button

Comments


Faraz

That the Spanish use to denote dried meat. Then over a long period of time this word evolved to "Jerky" and the Jerk sauce

 

 

Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 4 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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