Jamaican Jerk Paste

[menon1971]

Jamaican Jerk Paste

This is a versatile condiment and marinade for pork, lamb, goat, chicken, and shrimp.

• 
  

5-6 Scotch Bonnet peppers or 2-3 Habeneros, roughly chopped (stem removed with most membrane and most seeds)

• 
  

10 scallions, roughly chopped

• 
  

juice of one large lemon

• 
  

4 - 6 sprigs of fresh thyme (leaves only) - or 1 1/2 Tbs. Dried thyme

• 
  

2 tsp. olive oil

• 
  

5 oz. raisins, or other dried fruit like apricot

• 
  

1 tsp paprika

• 1/2 tsp freshly grated nutmeg
  
• 1/2 tsp ground ginger (1 tsp. if fresh)
  
• 1/2 tsp cinnamon
  

1 tsp freshly ground black pepper

• 
  

1 Tbs whole allspice (heated in skillet and then ground in a mortar and pestle, spice grinder or coffee grinder)

• 
  

2 tsp salt

• 
  

1 tsp granulated garlic

• 
  

2 tsp dried onion

• 
  

1/2 freshly grated nutmeg

• 
  

1/2 tsp ground ginger (1 tsp. if fresh)

• 
  

1/2 tsp ground cinnamon

• 
  

Blend into course paste in blender or food processor.

Keywords: Easy, Carribean, Condiment, Hot and Spicy, Marinade

( RG1974 )