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July 1999 Issue
A Canada Day Celebration
by Rossana S. Tarantini
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Jerk Seasoning

This recipe comes from Piers Thompson, a member of a chili head list I belong to. It's simply the best Jerk seasoning recipe I've come across in a long time. So here's a "Cheers" to Piers!
  • 1 bunch spring onions
  • 2 - 6 Scotch bonnets or habaneros
  • 1 tbs allspice berries, ground
  • 2 cloves garlic
  • 1/4 tsp salt
  • black pepper
  • 1 tsp dried thyme
  • 2 tbs white wine vinegar
  • 1 tbs soft brown sugar
Finely chop the things that need chopping and then mix all the ingredients together. Stick it in a food processor and chop it up as finely as possible.

Keep in the fridge for a day to allow the flavors to blend. Will keep for ages in the fridge (it's probably not safe to keep it for 3 months but I have done so in the past with no ill effects).

Use this seasoning for wings or ribs. Par cook them first, then season with the jerk mixture and marinate for a couple of hours or even over night. When you're ready for them, just grill them til they're done through and serve. Just stand back and watch them go!

 
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