I have never been to Jamaica but I have been to Miami. I worked down there for a couple of years and got to know several first and second generation Jamaicans. This dry jerk mix is one they would use on just about anything and everything from fish and chicken to vegetables or snacks. They aslo taught me a jerk marinade and a rub, which I will soon be posting  They both have a stronger jerk flavor and are more authentic. But this works great when marinading is not required or you just don’t have time.

INGREDIENTS:

• 1 tablespoon dried onion flakes
• 2 teaspoons ground dried thyme
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 teaspoon fresh ground pepper
• 1 1/2 teaspoons cayenne (just 1 teaspoon for less heat)
• 2 teaspoons dried chives or dried green onions

PREPARATION:

Mix everything together. You can store this in an air tight container for a month or so. After that is kind of looses it kick.

Heat Factor