Servings: 2 cups
Calories: 471kcal
Equipment
- Blender
Ingredients
- ¼ cup Allspice Berries ground
- 1 tablespoon Fresh Thyme 10 sprigs
- 2 whole Scotch Bonnet Peppers
- 4 green onions Scallions whites and green parts chopped
- 2 tablespoon Fresh Ginger
- 6 Garlic
- ½ Whole Nutmeg grated
- 2 teaspoon cinnamon
- 2 tablespoon Brown sugar
- ¼ cup olive oil
- ¼ cup Soy sauce
- 2 tablespoon Red wine vinegar
- 1 medium Onion
- 1 tablespoon Salt
- 2 teaspoon Pepper
- 2 limes juiced
Instructions
- Grind pimento berries in coffee grounder and place in mixing bowl.
- Grate the nutmeg directly into same mixing. Set aside
- Add remaining ingredients to blender starting with liquid ingredients first.
- Add ground pimento and grated nutmeg to blender. Pulse to paste consistency
Video
Notes
- Where possible use fresh ingredients for more clean and natural flavor
- To dial heat up or down adjust for seeds and veins. For milder jerk paste remove seeds and veins
- Habanero is a good substitute for scotch bonnet
- Texture can be tweaked based on liquids (oil, soy, vinegar) to solids (thyme, onions, scallions) ratio. For more of a paste consistency dial down the liquids
- Use a coffee grinder to grind the pimento seeds into all-spice. If no grinder available then use a quality ground all-spice mix.
Nutrition
Calories: 471kcal | Carbohydrates: 58g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Sodium: 5148mg | Potassium: 730mg | Fiber: 13g | Sugar: 17g | Vitamin A: 694IU | Vitamin C: 62mg | Calcium: 323mg | Iron: 5mg
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