Jerk Seasoning Paste

Jerk Seasoning Paste

Smoky, fiery, and deeply aromatic, this paste brings Jamaican jerk flavor to any grill.

Total 15 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This thick, spoonable paste blends scotch bonnet peppers, allspice, thyme, and scallions into a pungent rub for chicken, pork, or fish. Letting it sit for a few minutes before use allows the flavors to meld, and it keeps well in the fridge for marinating throughout the week.

Ingredients

  • 6 scallions, roughly chopped
  • 3 scotch bonnet peppers, stemmed
  • 1 small yellow onion, roughly chopped
  • 6 cloves garlic
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons ground allspice
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil

Method

  1. Combine the scallions, scotch bonnet peppers, onion, garlic, and ginger in a food processor.

  2. Add the thyme, allspice, brown sugar, cinnamon, nutmeg, salt, and black pepper to the food processor.

  3. Pour in the soy sauce, lime juice, and vegetable oil.

  4. Process the mixture, scraping down the sides as needed, until a thick, mostly smooth paste forms, about 1 to 2 minutes.

  5. Let the paste rest for 10 minutes to allow the flavors to meld before using or storing.

  6. Transfer the paste to an airtight jar and refrigerate until ready to use, up to 2 weeks.

Rate this recipe

★ 4.5 (1)

Jerk Seasoning Paste

This thick, spoonable paste blends scotch bonnet peppers, allspice, thyme, and scallions into a pungent rub for chicken, pork, or fish. Letting it sit for a few minutes before use allows the flavors to meld, and it keeps well in the fridge for marinating throughout the week.

15 min 16 oz 35 cal

Ingredients

  • 6 scallions, roughly chopped
  • 3 scotch bonnet peppers, stemmed
  • 1 small yellow onion, roughly chopped
  • 6 cloves garlic
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons ground allspice
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil

Method

  1. 1

    Combine the scallions, scotch bonnet peppers, onion, garlic, and ginger in a food processor.

  2. 2

    Add the thyme, allspice, brown sugar, cinnamon, nutmeg, salt, and black pepper to the food processor.

  3. 3

    Pour in the soy sauce, lime juice, and vegetable oil.

  4. 4

    Process the mixture, scraping down the sides as needed, until a thick, mostly smooth paste forms, about 1 to 2 minutes.

  5. 5

    Let the paste rest for 10 minutes to allow the flavors to meld before using or storing.

  6. 6

    Transfer the paste to an airtight jar and refrigerate until ready to use, up to 2 weeks.