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DIY "JERK" paste recipe

Versatile aromatic paste with deep flavours. The new ketchup?
Adjust to suit your 'heat quotient'. Add or subtract ~

Ingredients

  • 3 teaspoons allspice ground
  • 3 cloves garlic finely chopped
  • 6 Habanero peppers - or Scotch Bonnets, finely chopped with seeds and stems removed **
  • 2 medium onions finely chopped
  • ¼ cup green onions i.e. fresh 'spring onions or fresh scallions, finely chopped
  • ¼ teaspoon nutmeg fresh, grated
  • ½ teaspoon cinnamon ground
  • 3 teaspoons thyme leaves fresh, finely chopped (or 1 tablespoon thyme leaves, dried)
  • ½ cup Olive oil
  • ¼ cup Raw honey (or Maple Syrup) or substitute brown sugar
  • 3 tablespoons Tamari
  • 2 teaspoons Sea salt
  • 2 teaspoons Black pepper freshly ground if possible

Instructions

  1. Add all ingredients to a blender or food processor (or similar) and pulse to make a paste.
  2. Store the paste in a glass jar with a good lid, in the fridge.
  3. This paste is easy to use; as a marinade or a BBQ sauce or a very tasty aromatic 'glaze' on fish, chicken, beef or pork.

Recipe Notes

** Less heat required?
Use fewer peppers for less heat. Note: gloves are a super idea. Ask me how I know (lol)