Boston Beach Wet Jerk Rub

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/2 cup fresh thyme leaves
2 bunches (approximately 13) green onions
5 Tbsp. finely diced fresh ginger
3 habanero chiles, stemmed
1/4 cup peanut oil
5 garlic cloves, chopped
3 bay leaves
2 tsp. freshly ground allspice
1 tsp. freshly ground nutmeg
1 Tbsp. freshly ground pepper
1 Tbsp. freshly ground coriander
1 tsp. freshly ground cinnamon
2 tsp. salt
juice of 1 lime

Blend all the ingredients in a food processor, until it forms a thick, chunky paste. Makes 2-1/2 cups of marinade, which can be stored in a tightly sealed, refrigerated container for several months.

Rub the meat thoroughly with this paste. For larger cuts such as pork roasts, slash the meat at 2″ intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for 2 to 3 chickens or 10 pounds of pork. For an extra spicy taste, extra sauce can be used for basting.