Jerk Paste

Jerk Paste

Additional Information/Details:

• 1/2 cup ground allspice
• 1/2 cup packed brown sugar
• 6 garlic cloves (mild: 4; spicy:8)
• 4 Scotch Bonnet or habanero peppers (mild 2 or substitue jalapeño; spicy: 6)
• 2 bunches green onions (scallions)
• 1/8 cup fresh ginger root, peeled and sliced thin (or 1 tablespoon ground ginger)
• 2 tablespoons soy sauce (for moisture)
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1 teaspoon cinnamon (optional)
• 1/2 teaspoon nutmeg
• Salt and pepper to taste (1/2 teaspoon salt, 1/2 - 3 teaspoons black pepper)

1. Remove stems from peppers, cut in half, remove seeds and white membranes, (Peppers and jerk seasoning will burn so wear plastic or latex gloves and avoid contact with eyes.)
2. For milder flavor substitute jalapeño or other pepper; for more heat use extra peppers or retain some seeds.
3. Place all ingredients in a food processor and pulse until smooth.
4. Use as a rub or marinade.
5. Keeps six months refrigerated.

This recipe was submitted by: Wally and Kathy Sorenson of Lake Preston, SD