Jamaican Jerk Seasoning Paste

Freshly ground spices like allspice, Scotch bonnet chiles and thyme are must haves in a Jamaican jerk paste.  A good homemade paste goes a long way.  Use this homemade paste as a base for Jamaican jerk chicken, shrimp, pork tenderloin or jerk fish.  Marinate chicken or meat overnight, but fish and shrimp are ready in just a few hours.

RawSpiceBar's Jerk Seasoning
1 tbsps brown sugar
6 cloves garlic, minced
1 inch ginger, minced
2 jalapenos, chopped
2 tablespoons white vinegar
Vegetable oil
Salt, to taste


Add vegetable oil to a frying pan on a medium to high heat.  Add salt, garlic, chiles and ginger, stir 1-2 minutes. Add brown sugar and RawSpiceBar's Jerk Seasoning, stirring constantly, until fragrantly. 
In a food processor, add mix and white vinegar and stir into a smooth paste.
Use immediately, or spoon paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.  Alternatively,  If desired, pack the paste into ice cube trays to freeze. Pop out the frozen cubes and store in a zipper-top bag.

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