Get ready to transport your kitchen to the vibrant streets of Jamaica with this mind-blowing Wet Jerk Rub that promises to turn ordinary meals into an explosive culinary adventure! If you've ever dreamed of capturing the authentic, mouth-watering essence of Caribbean cuisine, this recipe is your golden ticket to flavor paradise. Packed with a perfect balance of heat, sweetness, and aromatic spices, this wet jerk rub will transform your meats and vegetables into a tantalizing feast that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Jamaican
Serves: 1 cup
Ingredients
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 2 teaspoons allspice
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- 2-3 Scotch bonnet peppers, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Gather all ingredients and prepare them by finely chopping the Scotch bonnet peppers, mincing the garlic, and grating the fresh ginger.
- In a medium mixing bowl, combine the soy sauce and olive oil as the liquid base for the wet rub.
- Add the brown sugar to the liquid mixture and whisk until completely dissolved, creating a sweet and savory foundation.
- Incorporate the ground allspice, dried thyme, and ground cinnamon into the liquid, stirring thoroughly to ensure even distribution of spices.
- Add the chopped Scotch bonnet peppers, which will provide intense heat and authentic Jamaican flavor to the wet rub.
- Mix in the minced garlic and grated ginger, which will contribute aromatic depth and complexity to the marinade.
- Whisk all ingredients together until the wet rub is completely combined and has a smooth, consistent texture.
- Transfer the wet jerk rub to an airtight container or glass jar for storage.
- Refrigerate the wet rub and use within 5-7 days for maximum flavor and freshness.
- Use as a marinade for chicken, pork, fish, or vegetables before grilling or roasting.
Tips
- Heat Management: Scotch bonnet peppers are incredibly spicy, so adjust the quantity based on your heat tolerance. For a milder version, remove the seeds or use fewer peppers.
- Freshness Matters: Use fresh garlic and ginger for the most vibrant flavor profile. Avoid pre-minced or dried alternatives.
- Marinating Magic: For maximum flavor penetration, marinate meats for at least 2-4 hours, or ideally overnight in the refrigerator.
- Storage Hack: If you can't use the entire batch within 5-7 days, consider freezing the wet rub in ice cube trays for convenient portioning.
- Versatility is Key: Don't limit yourself to just meats - this wet rub works wonderfully with tofu, vegetables, and even as a dipping sauce when slightly modified.
- Blending Option: For an ultra-smooth consistency, you can briefly pulse all ingredients in a food processor.
- Complement Your Dish: Serve with traditional Jamaican sides like rice and peas or fried plantains to complete the authentic experience.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 3g
Protein: 1g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
