My Recipes

Title: Jerk Paste

User: nnss


Categories: hot, sauces, barbecue

amount unit name
onion peeled
1 bn scallions trimmed
2 TS chopped fresh thyme leaves
2 TS salt
1 TS ground allspice
1/4 TS ground nutmeg
1/2 TS ground cinnamon
4 to 6 scotch bonnet peppers
1 TS ground black pepper
10/5/95 from: date: from: dave sacerdote date: 02 feb 97


Process ingredients into a smooth paste in a food processor. You'll
have about 1 cup, with will keep, tightly covered and refrigerated,
for a month.
Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald,