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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.

15 minEasyServes 835 cal/serving

JamaicanSauceBlenderVegetarianVeganGluten-FreeNut-FreeDairy-Free

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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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.

Questions

Can I make Jerk Seasoning Paste ahead?

Yes, it takes well to being made ahead. Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Jerk Seasoning Paste?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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