Jamaican Jerk Dry Rub


| Course Type: Condiments

(1 review)


Recipe Reviews

13th February 2017


This was very good if you know what you're in for - as warned in the head note, it is HOT! I enjoy spicy food, but I did need to tone this done a bit. I balanced out the heat with the addition of more brown sugar, ground anise, extra dried thyme and an extra dose of cinnamon. I left out the cayenne as my 5 dried habaneros (which equalled the recommended amount) provided plenty of heat. Next time I will only use 2-3 peppers. I made a half recipe which was just enough and lent perfect heat for the Caribbean Grilled Pork Tenderloin with Pineapple Salsa which I have also reviewed.

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