If there is one thing Jamaica is famous for, it is Jerk Seasoning. From chicken to pork to fish – this mixture of herbs, spices, and pepper is unmistakable in flavor and heat. No visit to Jamaica would be complete without visiting one of their Jerk Restaurants, where meat is grilled on an open fire only after being marinated in the freshly blended seasoning paste. The star ingredient is allspice berries, better known as Jamaican Pimento, giving Jerk its iconic aromatic woody flavor. Additionally, some restaurants are known for using the wood from these trees in the cooking fire to enhance the already rich flavors further. However, foodies beware, for this seasoning is also known for being HOT & SPICY by the copious amounts of scotch bonnet peppers. But with this homemade version, the heat levels are up to you. So enjoy this Homemade Jamaican Jerk Seasoning recipe for your following marinade or dipping sauce.
- 1-2 ounces Ginger
- 1-2 ounces Garlic
- 5 ounces Onion
- 1-2 ounces Marjoram
- 1-2 ounces Portuguese Thyme
- 3-4 ounces Green Onion/Scallion
- 1-2 ounces Seasoning Peppers
- 3-6 Scotch Bonnet Peppers
- 2-3 ounces Pimento/Allspice Berries
- 1-2 ounces Black Pepper Corns
- 1 ounce Nutmeg freshly grated/ground
- 1 tablespoon Brown Sugar
- Vinegar - Apple Cider or White
- 1/4 cup Soy Sauce
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