Ingredients
- 4 green onions
- 1 garlic clove
- 1 pepper (hot)
- 30 ml lime juice (fresh)
- 6 gr allspice (ground)
- 2 gr thyme (dried)
- 1 gr nutmeg (ground)
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make one third 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.
