Since I grew scotch bonnets for the first time this year, I decided to try to do a Caribbean Jerk seasoning to flavor my steak. Here's a pic:
I modified a recipe I found online - here's what I came up with
about 3 tbsp of chives
3 scotch bonnet (peppers seeded and chopped)
2 garlic cloves (chopped)
2 tbsp white wine vinegar
1 tbsp brown sugar
1 tbsp ground allspice
1 1/4 tsp dried thyme
about a tbsp of finely chopped, fresh, cinnamon basil
just a bit of salt and pepper
I'm curious to see how it will turn out. I'll be grilling tonight. If I understand it correctly, the meat for this is better when cooked lower and longer, correct? Anyway, I'm excited to try it out.
I modified a recipe I found online - here's what I came up with
about 3 tbsp of chives
3 scotch bonnet (peppers seeded and chopped)
2 garlic cloves (chopped)
2 tbsp white wine vinegar
1 tbsp brown sugar
1 tbsp ground allspice
1 1/4 tsp dried thyme
about a tbsp of finely chopped, fresh, cinnamon basil
just a bit of salt and pepper
I'm curious to see how it will turn out. I'll be grilling tonight. If I understand it correctly, the meat for this is better when cooked lower and longer, correct? Anyway, I'm excited to try it out.