Jerk Seasoning Paste
A homemade aromatic jerk paste packed with scotch bonnet peppers, allspice, thyme, and warm spices. Use to marinate chicken, pork, fish, or vegetables.
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
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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.
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2
Add 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp black pepper, and 1 tsp salt.
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3
Drizzle in 2 tbsp fresh lime juice and 2 tbsp olive oil.
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4
Blend on high speed until you have a thick, smooth paste, stopping to scrape down the sides as needed.
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5
Transfer to a glass jar and refrigerate for up to 2 weeks.
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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.