I strongly suggest wearing rubber gloves and eye goggles
INGREDIENTS:
DRY
2 tsp ground allspice - key ingredient, use fresh berries if possible
2 tsp dry thyme
1 tsp ground ginger some like to use cinnamon
1 tbsp brown sugar - you can use molasses or dark kayro
pepper - 1 1/2 tsp black or 1/2 tsp cayenne
1 tsp salt - do not use table salt, use sea salt or kosher salt. Omit if using soy below.
Wet
2 med onions
3-4 green onions
6 cloves garlic smashed
2 habanero peppers - you can use more or less, substitute serrano for a milder taste or combine the two.
citrus juice - you need between 1/3 and 1/2 cup juice. Use lemon, lime, grapefruit, orange or pineapple, the taste will vary.
1 cup water - or use 3/4 cup wine vinegar or wine mixed with 1/4 cup soy. If using soy omit the salt above. If making a paste omit this completely.
DIRECTIONS:
Mix dry ingredients together. Use a food processor or blender. Chop the vegetaqbles and put in processor with dry herbs. Turn on processor and start adding juice then water till you get the consistancy you want. If making a marinade use about 2/3 and save 1/3 for basting. If making a wet rub, rub under skin of chicken, insides of fish or into any crevaces on pork, lamb or goat. get as much contact as possible. Grill with a little green wood for smoke.
INGREDIENTS:
DRY
2 tsp ground allspice - key ingredient, use fresh berries if possible
2 tsp dry thyme
1 tsp ground ginger some like to use cinnamon
1 tbsp brown sugar - you can use molasses or dark kayro
pepper - 1 1/2 tsp black or 1/2 tsp cayenne
1 tsp salt - do not use table salt, use sea salt or kosher salt. Omit if using soy below.
Wet
2 med onions
3-4 green onions
6 cloves garlic smashed
2 habanero peppers - you can use more or less, substitute serrano for a milder taste or combine the two.
citrus juice - you need between 1/3 and 1/2 cup juice. Use lemon, lime, grapefruit, orange or pineapple, the taste will vary.
1 cup water - or use 3/4 cup wine vinegar or wine mixed with 1/4 cup soy. If using soy omit the salt above. If making a paste omit this completely.
DIRECTIONS:
Mix dry ingredients together. Use a food processor or blender. Chop the vegetaqbles and put in processor with dry herbs. Turn on processor and start adding juice then water till you get the consistancy you want. If making a marinade use about 2/3 and save 1/3 for basting. If making a wet rub, rub under skin of chicken, insides of fish or into any crevaces on pork, lamb or goat. get as much contact as possible. Grill with a little green wood for smoke.
