November 29 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Jerk seasoning
The secret behind a great jerk seasoning is the allspice, for an earthy flavor, and the Scotch bonnet chili for heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe, we've left it out altogether and it works just as well.
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp onion powder
- 1 tbsp 1 tbsp dried chives
- 1 tbsp 1 tbsp dried thyme
- 1 tbsp 1 tbsp ground allspice
- 2 tsp 2 tsp ground black pepper
- 2 tsp 2 tsp Scotch bonnet chili flakes
- 2 tsp 2 tsp garlic powder
- ½ tsp ½ tsp ground nutmeg
- ½ tsp ½ tsp ground cinnamon
- 1 tbsp 1 tbsp sea salt (optional)
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Making low carb simple
Instructions
- In a small bowl, whisk together all of the ingredients until blended.
- Store the seasoning in a jar with a tight-fitting lid, and keep in a dark, dry, and cool place.
Tips
If you use whole seeds, grind in a grinder, either in advance or when cooking.
Make a big batch to last for 4–6 months. After this time frame, the spices will lose some flavor and color. They won't go bad - they will just have less flavor.
Garlic flakes or garlic powder can be used for this recipe. Salt can also be added to this seasoning - it's up to you.
wet marinade. I use it on Pork (shoulder and tenderloin are best) and Chicken (dark leg quarters) and Fish (any snapper is my fav.):
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon ground allspice
1/2 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon coconut oil
1/4 cup vinegar
1 onion
1/2 lime juice
3 cloves garlic
1 teaspoon grated ginger
rough chop ingredients and puree in a blender or food processor store in a glass jar for up to 3 - 4 weeks
NOTE I use the whole scotch bonnet pepper minus stem - to lessen the heat remove the seeds and white membrane and handle peppers and sauce with Gloves!
marinate meats skin fat and all in a Ziploc baggie the amount of marinade depends on how many peppers and how hot you want it to be - I use 2- 3 table spoons on 8-10 chicken thighs.
marinate for at least 2hrs but overnight is better . discard used marinade and cook uncovered in oven at 400 or grill on barbeque. heat bbq turn off flames on one side and place meat on that side turn frequently
The 21g is from the entire batch. This would definitely make more like 8-10 servings, depending on the amount of meat you were seasoning.
Add up the total volume of the listed ingredients and you'll see how many tablespoons this adds up to.
Herbs and spices contain carbs. The 21 carbs are for the entire batch, which makes 1/4 cup. Depending on how much you use at once, the batch will provide multiple servings.