Jerk seasoning recipe

Jerk Seasoning recipe

This article was published by: Matthew

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Ingredients

12 large Scotch Bonnet chilies, finely chopped

1/4 cup fresh lime juice

1/4 cup brown mustard

2 Tablespoons orange juice

2 Tablespoons apple cider vinegar

3 green onions, finely chopped

2 Tablespoons chopped fresh rosemary

2 Tablespoons chopped fresh thyme

2 Tablespoons chopped fresh basil

2 Tablespoons fresh parsley

2 Tablespoons mustard seed

1 teaspoon seasoned salt

1 teaspoon freshly ground pepper

Instructions:

The “Jerk” method of cooking meat and poultry is a combination of slow grilling and smoking. You will find a lot of versions of jerk seasonings. However, there is always one common ingredient. That is the Scotch Bonnet pepper.

Mix all ingredients together to make a paste. Rub the meat or poultry liberally with the paste. Let marinate at least 8 hours, preferably overnight.