Jerk Paste Recipe
This recipe was submitted by Wally and Kathy Sorenson of Lake Preston, SD
Prep Time: Minutes
Rest Time: Minutes
Where To Cook:
|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)|
For milder flavor substitute jalapeño or other pepper; for more heat use extra peppers or retain some seeds.
Place all ingredients in a food processor and pulse until smooth.
Use as a rub or marinade.
Keeps six months refrigerated.