Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish. It originally called for fifteen Scotch bonnets which makes an extremely hot paste, so feel free to lower this amount or substitute habaneros.
Jamaican Jerk Paste Ingredients
- 10 large scallions, sliced, white part only
- 15 cloves garlic, crushed
- 12 Scotch bonnet peppers, stems removed, crushed first, then sliced
- 1 large onion, sliced
- 3 teaspoons chicken bullion powder
- 1½ teaspoons red Spanish paprika power (smoked pimentón), or substitute chipotle powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/4 cup ground allspice
- Bunch of fresh thyme, chopped
- 3/4 cup salt
- Combined all ingredients in a food processor and process until a thick paste consistency is achieved.
- Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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