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Jerk Mix

Chef Marcus Samuelsson shared this recipe for jerk mix from his cookbook, "The Soul of New Cuisine."

  • yield: Makes 1 cup

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Ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 2 jalapeno chiles, seeds and ribs removed, and finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 tablespoons light-brown sugar
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 4 scallions, trimmed and chopped
  • 1/3 cup fresh lime juice
  • 1/2 cup red-wine vinegar

Directions

  1. Step 1

    Heat oil in a small skillet over medium heat. When oil is hot, add garlic and jalapenos and saute until garlic just starts to brown, about 3 minutes. Add allspice, cinnamon, cayenne, and brown sugar. Cook, stirring constantly, until sugar dissolves and mixture starts to clump together. Remove from heat and let cool slightly.

  2. Step 2

    Transfer mixture to jar of a blender. Add thyme, white pepper, salt, ginger, scallions, lime juice, and vinegar; blend until smooth. Jerk mix may be stored in an airtight container, refrigerated, up to 10 days.

Source
The Martha Stewart Show, February Winter 2007

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