Recipe - Jerk Rub

1 Onion, fine chopped
One half cup Scallion, finely chopped
2 teaspoon Ground thyme
2 teaspoon Salt
1 teaspoon Allspice
One fourth teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
4 Hot peppers, finely ground
1 teaspoon Black pepper

If you've ever had jerked chicken or pork this is the rub that's used.

Mix together all the ingredients to make a paste. a food processor
fitted with a steel blade is ideal for this store leftovers in the
refrigerator in a tightly closed jar for about a month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini