About one year ago, I got on a kick to make my own seasoning recipes. This kick was largely prompted by reading the ingredients on the favorite Old Bay Seasoning. I thought...I can make this myself! Ever since then, I buy single ingredients in Whole Foods bulk seasoning section and create my own concoctions. Today, I would like to share of my recent favorite recipes, Authentic Jamaican Dry Jerk Seasoning. The source of this recipe is the book: Jerk: Barbecue from Jamaica by Helen Willinsky. I have to admit that I put this seasoning on just about anything.
I am featuring the recipe with one slight change. Instead of sugar, I am using Swerve all natural sweetener. Swerve can be substituted for sugar one-to-one. Swerve tastes, bakes, and measures like sugar with zero calories. I did find that Swerve is a little less sweeter than sugar, but that did not deter me from using the product. Ingredients: erythritol, oligosaccharides and natural flavors.
Jamaican Dry Jerk
Yield: 5 tablespoons
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground pimento (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar (or 2 teaspoons Swerve
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or green onions
Directions: Mix together all the ingredients.
Store leftovers in a tightly closed glass jar. Dry Jerk will keep its pungency for over a month.
Source: Jerk: Barbecue from Jamaica by Helen
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