Caribbean Jerk Seasoning November 5, 2012March 12, 2015 Nicola Quinn recipe, savory marinade It’s been a while since I started by working week with a hangover. Now I remember why I don’t do it any more.If you ever come across a bottle of white wine called Blue Nun – avoid it like the plague! My Official Treat Taster and I shared about a bottle and a half on Sunday afternoon (it was cloudy – what else were we meant to do on a cloudy Sunday afternoon?!) and I haven’t felt this bad in a long time. Like, a really long time. As much as I’m sure you’d love for me to drone on and on about how ill I feel this Monday morning, I’ll skip to telling you about the yummy recipe.I love love LOVE hot and spicy meat seasonings and this one definitely fits the bill. It’s not so hot that you have to gulp down a glass of water as soon as the fork has touched your lips – who enjoys that? – but it’s absolutely bursting with flavors. If you’re stuck inside because of wet and chilly fall weather, whip up this seasoning and sprinkle it on your chicken/fish/pork/beef/vegetables/tofu/whatever for an instant burst of summer. This seasoning is so much better if the flavors are left to infuse for a couple of days, so if you can wait that long, throw all the ingredients together and store in an air-tight container before using.Caribbean Jerk SeasoningIngredients1 1/2 teaspoons brown sugar1 teaspoon allspice1 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon cayenne pepper1/2 teaspoon sea salt1/2 teaspoon thyme1/4 teaspoon ginger1/4 teaspoon black pepper1/4 teaspoon cinnamonRecipeMix all of the ingredients together and store in an air-tight container.Use to marinate and season meat, fish and vegetables.3.1http://pinkrecipebox.com/caribbean-jerk-seasoning/© Pink Recipe BoxHere are the link parties I link up to.