jamaican jerk paste

Name: Jamaican Jerk Paste
Prep time: 15 min
Yield: 1
Cuisine: Caribbean
Ingredients: 1 - scotch bonnet pepper; 1/2 cup(s) chopped green onion tops; 1/4 cup(s) red onion, finely chopped; 1 1/2 tablespoon(s) fresh lime juice; 1 tablespoon(s) water; 1 teaspoon(s) salt; 1 teaspoon(s) fresh thyme leaves; 1 teaspoon(s) minced fresh ginger (peeled); 1/4 teaspoon(s) ground allspice; 2 clove(s) garlic, peeled and chopped

(1 RATING)

8 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Jan 29, 2016

Store in airtight container for 1 week. Use on chicken wings or to season pork chops.

Rate

prep time 15 Min

cook time

method Food Processor

yield 1 /3 cup

Ingredients

1 - scotch bonnet pepper
1/2 cup chopped green onion tops
1/4 cup red onion, finely chopped
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 teaspoon salt
1 teaspoon fresh thyme leaves
1 teaspoon minced fresh ginger (peeled)
1/4 teaspoon ground allspice
2 cloves garlic, peeled and chopped

How To Make jamaican jerk paste

Step 1

Cut Scotch bonnet pepper into quarters. Remove and discard seeds and membranes from 3 pepper quarters; leave seeds and membrane intact in remaining pepper quarter

Step 2

Place pepper and remaining ingredients in a mini chopper, and process until a fine paste forms.
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