Jerk is a Jamaican way of life. Make it with one pepper if you want it just nicely hot or with two peppers if you want it traditional-also known as take-the-top-of-your-head-off hot.
YIELD: Enough for about 4 servings of meat
INGREDIENTS:
- 1 or 2 Scotch Bonnet or habenero peppers, with or without seeds (the seeds are the hottest part)
- 1/2 small onion
- 3 tablespoons oil
- 1 tablespoon ground allspice
- 2 tablespoons grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- 1/4 teaspoon cinnamon
- 1 tablespoon Splenda
- 2 cloves garlic, crushed
INSTRUCTIONS:
- Put all the ingredients in a food processor with the S blade in place, and process until it’s fairly smooth. (You’ll get a soft paste that looks like mud but smells like heaven!).
- Smear this over the meat of your choice, and let it sit for a day before cooking.
- Always wash your hands after handling hot peppers!
PER SERVING:
- 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and no protein.
