I love herbs. Nutritional and aromatic with the ability to turn any meal into something spectacular. Steep them, boil them– heck, you can even smoke them. And that’s where this magical blend of Jamaican herbs comes from, guaranteed to put a smile on your face.
Wait, I don’t think that came out right.
What I really mean is smoking, as in putting in a smoker. And the Jamaican herbs I’m referring to is the Jerk Seasoning that I’ll be sharing the recipe for. And the smile is from how kickass this recipe is.
Are you still with me?
As a lover of all things spicy, I couldn’t resist smoking and dehydrating some habaneros. If you want to tone the recipe down a little feel free to replace those hot peppers with ones that are a little more mild. My favorite farmer’s market had a table this summer that had an assortment of peppers and the farmers were gracious enough to explain the different heats to me. I wish I could say that I would share that information with you all but that was a long time ago. This post was supposed to be written like, months prior to this. My bad.
I used my dehydrator on the peppers, some fresh chives from the garden, and garlic. I want to give you a little warning if you plan on dehydrating peppers: make sure you do it in a well ventilated area. I ended up moving my dehydrator outside because they released some crazy spices into the air.
They may not look pretty, but it’s all about what’s on the inside. Beyond that, the aroma of garlic + chives + thyme + peppers is intoxicating. I may have to make a potpourri with those scents.
This recipe was adapted from my Ball Blue preserving book. This recipe reflects my own little touches.
Notice that it doesn’t contain any sweetener in it, as most Jerk seasoning does. You can choose to add some to this base or you can add it to each dish as necessary. For example, last night I made mashed sweet potatoes. I added maple syrup to sweeten them and then the herb blend. I’ve also mixed it with carmelized onions, so the added sugar wasn’t necessary.
If you’re a meat eater, try mixing this with honey and smothering it on chicken. If you want to add a little smokey spice to your steak then you can’t go wrong. I’ll warn you though: it’s addictive. And very, very spicy.
Now share with me: How would you eat this spicy blend?