Jerk Seasoning Paste

Name: Jerk Seasoning Paste
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Jamaican
Ingredients: 2 scotch bonnet peppers, seeded and chopped; 2 tbsp allspice berries; 4 tbsp fresh thyme, leaves only; 4 scallions, chopped; 4 garlic cloves; 1 tbsp fresh ginger, peeled and chopped; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp black pepper; 1 tsp salt; 2 tbsp fresh lime juice; 2 tbsp olive oil

A homemade aromatic jerk paste packed with scotch bonnet peppers, allspice, thyme, and warm spices. Use to marinate chicken, pork, fish, or vegetables.

15 minEasyServes 835 cal/serving

JamaicanSauceBlenderVegetarianVeganGluten-FreeNut-FreeDairy-Free

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Ingredients

2 scotch bonnet peppers, seeded and chopped
2 tbsp allspice berries
4 tbsp fresh thyme, leaves only
4 scallions, chopped
4 garlic cloves
1 tbsp fresh ginger, peeled and chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp black pepper
1 tsp salt
2 tbsp fresh lime juice
2 tbsp olive oil

Instructions

1

Combine 2 seeded and chopped scotch bonnet peppers, 2 tbsp allspice berries, 4 tbsp leaves only fresh thyme, 4 chopped scallions, 4 garlic cloves, and 1 tbsp peeled and chopped fresh ginger in a blender.
2

Add 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp black pepper, and 1 tsp salt.
3

Drizzle in 2 tbsp fresh lime juice and 2 tbsp olive oil.
4

Blend on high speed until you have a thick, smooth paste, stopping to scrape down the sides as needed.
5

Transfer to a glass jar and refrigerate for up to 2 weeks.
6

Use to marinate meats, seafood, or vegetables. Rub generously and let sit for at least 30 minutes or up to 24 hours before cooking.

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Questions

How much time should I plan for Jerk Seasoning Paste?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 6 (24 hours): "Rub generously and let sit for at least 30 minutes or up to 24 hours before cooking." That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of allspice in Jerk Seasoning Paste?

The entry for Jerk Seasoning Paste calls for 2 tbsp allspice berries. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I make Jerk Seasoning Paste less spicy?

Yes. The heat in Jerk Seasoning Paste comes from 2 scotch bonnet peppers, seeded and chopped. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

How many calories are in Jerk Seasoning Paste?

One serving (the recipe makes 8) is about 35 calories, with 1 g protein, 7 g carbohydrate and 1 g fat, plus 1 g fiber and 240 mg sodium.

Can I make Jerk Seasoning Paste ahead?

Yes, it takes well to being made ahead. Refrigerate Jerk Seasoning Paste in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

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