Name: Authentic Jamaican Jerk Seasoning Paste
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 300g
Cuisine: Jamaican
Ingredients: 100 g scallions; 15 g scotch bonnet chillies; 30 g garlic; 25 g fresh ginger; 15 g fresh thyme leaves; 10 g ground allspice; 10 g salt; 3 g black peppercorns; 2 g ground nutmeg; 2 g ground cinnamon; 45 ml lime juice; 30 ml soy sauce; 30 ml neutral oil; 20 g brown sugar

Equipment

Food processor

or High-speed blender or large mortar and pestle

Disposable food-safe gloves

or Use extreme caution and wash hands thoroughly with dish soap after handling chillies

Airtight glass jar

Ingredients

15 servings

Fresh Aromatics

100 g scallions, roughly chopped
15 g scotch bonnet chillies, stems removed
30 g garlic, peeled
25 g fresh ginger, peeled and sliced
15 g fresh thyme leaves, stripped from stems

Spices and Seasoning

10 g ground allspice
10 g salt
3 g black peppercorns
2 g ground nutmeg
2 g ground cinnamon

Liquids and Binders

45 ml lime juice, freshly squeezed
30 ml soy sauce
30 ml neutral oil
20 g brown sugar, packed

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

371mg

Sodium

Method

Put on disposable gloves. Wash and roughly chop the scallions, garlic, ginger, and Scotch bonnet chillies. If a milder paste is desired, slice the chillies in half and scrape out the seeds and white membranes before chopping.

10m

Place the chopped aromatics, chillies, thyme leaves, ground allspice, salt, black peppercorns, nutmeg, and cinnamon into the bowl of a food processor.

Pulse the ingredients 10 to 15 times until a coarse, chunky mixture forms. Scrape down the sides of the processor bowl with a rubber spatula.

2mLook for: Coarsely chopped with distinct pieces of green and red visible.

Turn the food processor on low. Through the feed tube, slowly pour in the fresh lime juice, soy sauce, neutral oil, and brown sugar. Continue processing until it reaches a thick, slightly coarse paste consistency. It should not be completely smooth like a puree.

2mLook for: A cohesive, thick dark green paste with a rustic, slightly coarse texture.Feel: Wet but holds its shape when spooned.

Transfer the jerk paste into an airtight glass jar. Allow the paste to rest in the refrigerator for at least 1 hour before using, allowing the harshness of the raw garlic and chillies to mellow and the spices to hydrate and meld.

Chef's Notes

For marinating proteins, use approximately 50g to 60g of paste per kilogram of meat. Rub it well under the skin of poultry and allow to marinate for 12 to 24 hours for the best flavor penetration.
While ground allspice works perfectly, using whole allspice berries (pimento) toasted lightly in a dry pan and ground fresh will elevate the aromatic profile significantly.
If you want to mimic the traditional Jamaican smoke flavor when cooking indoors, add 5ml of high-quality liquid smoke or a pinch of smoked paprika to the paste.
The brown sugar in this paste aids in caramelization when grilling, but monitor the heat closely as it can burn if exposed to direct, roaring flames for too long.