How to make a Jerk Seasoning Paste

Published on November 4th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of spilled Jerk Seasoning Paste in a jar on a wood background

When most people think of Caribbean food, Jamaican Jerk is always on the list. This blend of local herbs, seasonings, and spices creates a unique spicy, earthy, and woody flavor that smells as good as it tastes.

This recipe will teach you how to make a Jerk Seasoning Paste for your homemade Jamaican-style BBQ.

Your friends and family will smell the rich aromatics before they even see what’s cooking with this rich blend of authentic seasonings. This paste is best used as a wet rub for any grilled meat or seafood.

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.

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Time & Serves

Prep Time
10 mins
Cook Time
1 mins
Total Time
11 mins
Serves
30

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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
marinade Jamaican Jerk, jerk seasoning paste recipe, how to make, homemade

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart