Title: Jamaican Jerk Rub From "The Thrill of the Grill"
Categories: Herb Marinade Ethnic
Yield: 1 Servings

1/4	c	Inner Beauty or other Caribbean hot sauce OR-
10		Pureed Scotch Bonnet (or Habanero) chile peppers (you may su
2	tb	Dried rosemary
2	tb	Parsley, chopped
2	tb	Dried basil
2	tb	Dried thyme
2	tb	Mustard seeds
3		Scallions, finely chopped
1	ts	Salt
1	ts	Black pepper
		Juice of 2 limes
1/4	c	Cheap yellow mustard (we omit this)
2	tb	Orange juice
2	tb	White vinegar

PROCEDURE 1) Combine all ingredients in a food processor or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar.

2) Cover the paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note: If you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely).

3) Rub paste on meat and grill.

~-From The Thrill of the Grill by Chris Schlesinger & John Willoughby, NY: Wm. Morrow, ISBN # 0-688-08832-5

Posted by Sandee Eveland 11/29/94.

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