Recipe - Jerk Seasoning

4 Green onions
1 Garlic clove
1 Hot pepper, such as jalapeno
or Scotch bonnet, seeded
1 tablespoon Ground allspice
1 teaspoon Dried thyme
One half teaspoon Ground nutmeg
One half teaspoon Cayenne (or to taste)
2 tablespoon Fresh lime juice

Combine all ingredients in blender; pulse to puree mixture. Store in
covered glass container in refrigerator. Make 1/3 cup.

To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let
stand at least 1 hour before cooking. Flavor is enhanced if marinated
overnight.

From: Larry Bibich

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