WET JERK RUB

INGREDIENTS

1 bunch of Thyme (1 oz.) 
1 bunch of Scallion (7 stalks) 
1-2 Scotch Bonnet or Habanero peppers
¼ cup oil
4 garlic cloves 
1 tablespoon pimento seed
1 teaspoon cinnamon
2 teaspoon coriander
½ teaspoon ginger powder
½ teaspoon nutmeg
2 teaspoons salt 
1 large lime, juiced 
2 teaspoons browning or soy sauce

DIRECTIONS

1. Place all ingredients in a blender and blend into a thick paste.
2. Keep refrigerated in a glass jar for up to 3 months.

Use 3-4 tbsp. of this to marinate 3-4 pounds meats or vegetables
Marinate for at least 4 hours; for veggie or tofu marinate for at least 30 mins. 
Bake or grill meat until cooked.  For a deep rich brown color sear the meat on the highest/hottest area of your grill for a few minutes.  When i use my oven to bake my meat, I usually turn my oven on boil the last 3-5 minutes of cooking my meat so it get that nice deep color.  
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