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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30 scallions
1/4 cup garlic cloves, peeled
6 bay leaves
6 to 8 habanero chiles, seeded and minced
2 tsp. freshly ground nutmeg
2 Tbsp. freshly ground ginger
2 tsp. freshly ground cinnamon (approximately 1 stick)
1 tsp. freshly ground allspice
2 Tbsp. black peppercorns, ground
2 Tbsp. whole coriander seeds, ground
1 Tbsp. kosker salt
1 cup fresh thyme leaves, chopped fine


Optional: 1/2 cup oil (if using a blender), 1 tsp. apricot jam or honey.

Chop the scallions, garlic, bay leaves, and chiles separately until moderately fine (by hand). Combine and continue chopping until very fine. Place in a bowl and add the ground spices. Stir in the chopped thyme and mix well.

The rub tastes best if allowed to sit for a few hours, allowing the flavors to meld. Stuff under the skin of a turkey breast or chicken, or on fish. This is also delicious on pork.