Casa Marina Jerk Wet Rub Recipe
Provided by: Kevin Montoya
Yield: About 5 cups of wet rub
Total time: 15 minutes
Nutritional information (per serving 1 of 10): Calories 286; Total Fat 23 g; Saturated Fat 4 g; Carbohydrates 21 g; Dietary Fiber 6 g; Sugar 3 g; Protein 3 g; Cholesterol 0 mg; Sodium 371 mg
Ingredients
- 1/2 cup ground allspice
- 1/4 cup ground cinnamon
- 1/4 cup ground nutmeg
- 1/2 pound peeled ginger
- 1 large yellow onion
- 1/2 cup minced garlic
- 1/2 cup key lime juice
- 1 cup olive oil
- 1/2 cup freshly chopped thyme
- 3 ounces chipotle puree
- 3/4 cup kosher salt
- 6 cups chopped scallions
Instructions
- Blend all ingredients except the scallions in a blender until smooth.
- Transfer the mixture to a large bowl and gently fold in the scallions.
- This wet rub works exceptionally well with fish or chicken; apply evenly with your hands, then roast or bake the fish or meat as desired.
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