A number of the main ingredients in this Caribbean rub may be difficult to find at your local food market, but they're worth tracking down. Most important is Jamaican pimento, which is similar to allspice. However, it's distinctly more pungent than the allspice you may be used to eating. Also, remember to use English thyme and Jamaican scallions (if possible), which are different from the more common versions in the United States.
In their book "Traveling Jamaica with Knife, Fork & Spoon: A Righteous Guide to Jamaican Cookery," Robb Walsh and Jay McCarthy share the recipe for Caribbean Wet Jerk Rub. Besides its authentic taste, another great thing about this recipe is that it preserves well for months, so you can make extra and keep it on hand. Or, the next time you need a personalized hostess gift, pour the rub into a handsome jar and present it with pride.
- 1/2 cup fresh thyme leaves
- 2 bunches green onions, finely chopped
- 1/4 cup ginger root, finely diced
- 3 Scotch bonnet peppers, stemmed and finely chopped
- 1/4 cup peanut oil
- 5 garlic cloves, chopped
- 3 freshly ground bay leaves
- 2 teaspoons freshly ground Jamaican pimentos or allspice
- 1 teaspoon freshly grated nutmeg
- 1tablespoon freshly ground pepper
- 1 tablespoon freshly ground coriander
- 1 teaspoon freshly ground cinnamon
- 2 teaspoons salt
- Juice of 1 lime
Directions Mix all the ingredients into a thick, chunky paste. This rub mixture will keep well in a sealed container in the refrigerator for up to three months.