Try this Jamaican Jerk Rub #2 recipe, or contribute your own.
Suggest a better description*Note: OR substitute 15 of your favorite fresh chile peppers or 1/4 cup caribbean hot sauce. 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. 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 that if you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Dont worry about it going bad, since it keeps almost infinitely.) Rub paste on meat and grill. Busted by Christopher E. Eaves
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 223 | ||
Calories from Fat: 93 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.3mg | 1 % | |
Potassium 676.5mg | 18 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 15.6g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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