Enjoy the intense flavor of the Caribbean with this aromatic jerk rub. Jerk gets its name from an original Jamaican cooking style called “jerking,” where holes are poked into meat so that the seasoning flavors can knit together more thoroughly with the meat, providing a dish with complexity and dimension. It’s a traditional spice blend with sweet and smokey notes that is used in all sorts of Caribbean dishes. An assortment of chiles, including cayenne and habaneros, give this blend just the right amount of heat to add zip to your jerk recipes.

Cooking Notes

• Comes in a 2 oz. Package.
• Traditionally used with chicken recipes.
• Make an overnight marinade by blending a few tablespoons of jerk rub with 1 cup of water, a shot of rum, and lime zest. Substitute water, white grape juice, pineapple juice, apple juice or apple cider for a non-alcoholic version of marinade. 
• Excellent for grilled, roasted, or baked beef, shrimp and other sea food, and eggs.
• Good on tofu and vegetables, especially grilled corn on the cob.
• Make jerk rice by adding a bit of this to the dry rice before cooking it.
• Ingredients: onion, garlic, sea salt, spices, granulated brown sugar, and chiles. Contains onion.