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Jerk Seasoning - Larry's

none

4 green onions
1 garlic clove
1 hot pepper, such as Serrano, habane
; or Scotch bonnet, se
1 tablespoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne
2 tablespoons 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. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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