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