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Jerk Seasoning Recipe
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4 Green onions 1 Garlic clove 1 Hot pepper, such as jalapeno -or Scotch bonnet, seeded 1 tb Ground allspice 1 ts Dried thyme 1/2 ts Ground nutmeg 1/2 ts Cayenne (or to taste) 2 tb Fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 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. From: Larry Bibich
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