Name: How to make Jerk Seasoning Paste
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 30
Cuisine: Caribbean
Ingredients: 2 teaspoons Ginger; 5 cloves Garlic; 1 medium Onion; 2 teaspoons Marjoram; 2 teaspoons Portuguese Thyme; 4 Green Onion; 6 Seasoning Peppers; 3 ounces Allspice Berries (4-5 Tablespoons Ground); 2 ounces Black Peppercorns (2-3 Tablespoons Ground); 1 teaspoon Nutmeg freshly grated/ground; 1 tablespoon Brown Sugar; Vinegar & or Lime Juice; 1 or more Scotch Bonnet Peppers

Close up shot of spilled Jerk Seasoning Paste in a jar on a wood background

Get ready to elevate your next BBQ with this authentic Jamaican Jerk Seasoning Paste! Infused with traditional Caribbean flavors like scotch bonnet peppers, allspice, and thyme, this jerk paste is perfect for adding that signature spicy, smoky, and aromatic flavor to your grilled meats and seafood. With easy-to-find ingredients, you can bring a taste of Jamaica right to your backyard.

If you don't have access to scotch bonnet peppers and are looking for substitutes, we have an entire guide on Jamaican Jerk Seasoning for alternatives, substitutes and much more.

We hope you enjoy this Jerk Seasoning Paste the next time you’re in the mood to light up the grill!

#Caribbean Vegetarian #Jamaican #Diabetic Friendly #Gluten Free #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #One Pot #Marinades

Wear gloves while handling scotch bonnet peppers to avoid skin irritation.

This Jerk Seasoning Paste brings an authentic Jamaican flavor to your cooking, whether you’re grilling chicken, seafood, or veggies. It’s versatile, easy to make, and perfect for marinating or as a wet rub. You'll love how the vibrant spices infuse every bite with delicious heat and depth.

To maximize the flavors, let the meat or seafood marinate with the jerk paste overnight in the refrigerator.
Use gloves when handling scotch bonnet peppers to avoid irritation.
Adjust the number of peppers based on your heat tolerance.

Use the jerk seasoning paste as a marinade for chicken wings, shrimp, or tofu.
It also pairs well with roasted vegetables or as a seasoning for grilled pineapple slices for a sweet and spicy treat.

If you can't find scotch bonnet peppers, substitute with habanero peppers for similar heat.
Substitute lime juice with lemon juice for a slightly different citrus kick.
For a less spicy version, remove the seeds from the scotch bonnet peppers or reduce the amount used.

Store any leftover jerk seasoning paste in an airtight container in the refrigerator for up to one week. It also freezes well—portion it out into small containers and freeze for up to three months.

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Ginger: Adds a warm, aromatic spice.
Garlic: Enhances depth with a bold, savory flavor.
Onion: Contributes sweetness and texture.
Marjoram: Adds a slightly floral, earthy note.
Portuguese Thyme: Brings a classic herbal taste that complements the other spices.
Green Onion: Freshens up the paste with a mild onion flavor.
Seasoning Peppers: Adds a mild, sweet pepper taste.
Allspice Berries: Essential for the authentic jerk flavor, giving a warm and slightly sweet note.
Black Peppercorns: Adds a sharp heat.
Nutmeg: Provides a hint of sweetness and warmth.
Brown Sugar: Balances the heat with a bit of sweetness.
Vinegar & Lime Juice: Helps to bring all the flavors together and adds acidity.
Scotch Bonnet Peppers: Adds heat and authentic Caribbean spice.

Can I use this paste for vegetables?

Absolutely! This jerk seasoning paste works great with grilled vegetables, adding a spicy kick to your veggies.

How spicy is this jerk paste?

The spice level is quite high due to the scotch bonnet peppers. You can reduce the heat by using fewer peppers or deseeding them.

How to Make Jerk Seasoning Paste

To make this authentic Jerk Seasoning Paste, blend all the ingredients in a high-powered blender or food processor until finely minced. Add equal parts of vinegar and lime juice to achieve a paste-like consistency. Once well combined, the paste is ready to be used immediately or stored for later use. Apply the paste generously to meat or seafood, allowing it to marinate for several hours, ideally overnight, to deepen the flavors. When ready, grill your marinated meat until cooked through, basting occasionally with the jerk paste for added flavor.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

10 mins

Cook Time

1 mins

Total Time

11 mins

Serves

Ingredients

2 teaspoons Ginger
5 cloves Garlic
1 medium Onion
2 teaspoons Marjoram
2 teaspoons Portuguese Thyme
4 Green Onion
6 Seasoning Peppers
3 ounces Allspice Berries (4-5 Tablespoons Ground)
2 ounces Black Peppercorns (2-3 Tablespoons Ground)
1 teaspoon Nutmeg freshly grated/ground
1 tablespoon Brown Sugar
Vinegar & or Lime Juice

Optional Ingredient

1 or more Scotch Bonnet Peppers

Instructions

Using a high-powered blender or food processor, add all the ingredients and process into a mince.

Add equal parts of vinegar and or lime juice to moisten the mixture and help make the paste-like consistency.

Once all the ingredients have been blended to a purée, and the mixture is like a thick salsa paste, it’s ready to be used or stored in a sanitized jar or bottle.

Use as a marinade for meat or seafood by rubbing and soaking up the flavors overnight for more depth of flavor. It can also be used to baste the meat or seafood as it’s cooking on the grill.

It can also be used in small amounts, like green seasoning, to add a jerk flavoring to any dish.

Optional Ingredient

For extra heat, add one or more scotch bonnet peppers to the blender when processing the other ingredients. For slightly less heat, remove the seeds before adding to the mixture.

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