Dry Jerk Seasoning
Jamaicans use this rub on any and every meat, including pork, goat, sausage, fish and chicken. For authentic taste, place pimento (allspice) wood or berries over coals and barbecue. Recipe by Chile Pepper columnist, Bill Wavrin.
Ingredients
1/4 cup allspice
1 tablespoon dried thyme
1 tablespoon paprika
1 tablespoon Hatch chile powder
1 teaspoon ancho chile powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 or 2 Scotch bonnet or habanero peppers, crushed
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
Procedure
With mortar and pestle, mash ingredients together. Place into sealable container until ready to use.
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