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Dry Jerk Seasoning Recipe

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This recipe for Dry Jerk Seasoning, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jimi McCabe

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons to 2 tablespoons Scotch bonnet or habañero chile powder (see Note)
2 tablespoons freeze-dried chives
1 tablespoon dried onion flakes
1 tablespoon dried garlic flakes
1 tablespoon coarse salt (kosher or sea)
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg

Directions:
Directions:
Combine the chile powder, chives, onion flakes, garlic flakes, salt, coriander, ginger, pepper, allspice,
cinnamon, cloves, and nutmeg in a spice mill or blender and grind to a fine powder. Store in an air tight container or spice jar.

NOTE: If Scotch bonnet or habañero chile powder sounds too incendiary, you can use your favorite hot chili powder. The flavor won’t be quite as authentic, but the jerk will still taste killer.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Use on Pork Kebabs, Pork Ribs and Chicken

 

 

 

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