Jamaican Jerk Paste Recipe

by Hot Juan on June 13, 2010 · 0 comments

in Recipes

There is a unique taste to Jamaican BBQ, and that comes from the Jerk Seasoning. I developed this from a dry powder recipe I found a long time ago, like most recipes they develop over time, I have added some cloves to my version, but you could leave this out if you wanted, there are also a number of optional ingredients you could add dependent on your tastes.

Ingredients:-

  • 2-3 Large Onions (Finely chopped)
  • 5-6 Garlic Cloves (Finely chopped)
  • 3 tsp Scotch Bonnet/Habanero Powder
  • 3 tsp Hot Paprika Powder
  • 2 tsp Thyme (Ground)
  • 1 tsp Nutmeg (Ground)
  • ¼ tsp Cloves (Ground)
  • 1 tsp Cinnamon (Ground)
  • 1 tsp Black Pepper (Ground)
  • 1 Lime (Juice and a little grated rind)
  • Olive oil as required

Optional Ingredients:- 1tsp Salt, 1tsp Allspice, 1 tsp Sugar, 1 tsp Ginger (Minced)

Add all the ingredients into a blender, except for the Olive Oil which only needs to be added if the mixture is a little dry. Blend to a rough mixture. This can be stored in the fridge for a few weeks if required, but is best used after a few Days (Gives it time for the flavours to combine).

If you like it hotter add more chilli, feel free to play with the recipe; I did till I found what I liked!

This is excellent added to Chicken just rub the paste into Chicken pieces a few hours before cooking on the BBQ, I roast mine first in the oven and then finish on the BBQ.

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