Jamaican Jerk Paste
Difficulty Level: Easy
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Prep Time:10 Minutes
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Yield:2 Cups
Ingredients
- 1 red or white onion, chopped
- 1 habanero chile, seeded (wear gloves!)
- 2 garlic cloves
- 2 teaspoons packed brown sugar
- ¾ teaspoon ground allspice
- ¼ teaspoon ground nutmeg or pie spice
- 1 teaspoon ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Zest and juice of 1 lime
- 1 tablespoon red wine vinegar
- ¼ cup olive oil
- 1 red or white onion, chopped
- 1 habanero chile, seeded (wear gloves!)
- 2 garlic cloves
- 8.52g packed brown sugar
- 3.2g ground allspice
- 1.07g ground nutmeg or pie spice
- 4.26g ground ginger
- 8.52g dried thyme
- 8.52g kosher salt
- 2.13g black pepper
- 1.07g cayenne pepper
- Zest and juice of 1 lime
- 12.78g red wine vinegar
- 59.15ml olive oil
This paste will flavor and marinate your meat like no other. It should be spicy so challenge yourself!
Preparation
STEP 1
Puree all ingredients in a food processor. Use caution due to volatility of chile oils!
STEP 2
Use paste as a wet rub before grilling, broiling, or baking pork, chicken, or fish.
STEP 3
Any unused rub can be stored in refrigerator for one week, or frozen. The flavors of this marinade go especially well paired with coconut rice and mango salsa.
Options
You can substitute scotch bonnet chiles for the habanero if available.