A truly sweet heat, this at once harkens the tropical island feel and the delectable spiciness of Jamaican Jerk cuisine. A combination of coconut sugar and hot spices, this is that just-right blend for a cookout filled with an abundance of authentic Caribbean flavour.
Uses: Make any dish, from pork to chicken to shrimp and fish, dance with the mouthwatering jerk flavours of Jamaica. Mix into your burger patties and serve with grilled hot peppers and mango chutney.
Ingredients: Unrefined sea salt, coconut sugar, paprika, black pepper, guajillo chiles, allspice, oregano, cinnamon, onion, mace, clove, thyme.
Spicy Black Bean Soup
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and sliced
1-2 tbsp Caribbean Jerk Rub & Seasoning
4 (15 oz) cans of black beans, drained and rinsed
4 garlic cloves, minced
4 cups chicken broth, reduced sodium
¼ cup fresh cilantro, chopped
In a large pot, heat extra virgin olive oil over medium heat; add onion, celery and carrot. Sauté for 10-15 minutes until vegetables are tender. Stir in garlic, Caribbean Jerk Rub and black beans; cook until garlic is fragrant, about 1-2 minutes. Add the broth and bring to a simmer, cook about 30 minutes. to a blender, add about 4 cups of the soup and the cilantro; blend until smooth. Return to the pot and stir. Serve immediately.