Jamaican Jerk Seasoning Paste

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Learn how to make this delicious homemade jerk paste which hails from the beautiful island of Jamaica. It's so quick, easy and full of aromatic herbs and spices with a vinegar free option.

Finally something that's jerk related, you guys wanted it and so I did it. There has been a slight delay in submitting this recipe simply because I wanted to re-test the ratio/quantity so that it's perfect for my readers.

Back in the day I used to buy (and still do if I run out) jerk marinate/paste from my local Caribbean supermarket.

My favourite brands are Walkerwood and Grace, both are credible commercial brands. However, I felt like stepping things up a notch by making my own from scratch.

Everyone makes their jerk paste/marinade differently so please keep that in mind before criticizing MY method. 

This is the way I do it so please read the entire post first or move along if my method isn't for you.

That jerk flavour

In case you are new to the whole concept of jerk, please click on my

Dry rub vs wet rub

Jerk comes in two variations - dry and wet.

The dry rub is made with various dry herbs/spices and the wet rub is made with raw vegetables, along with a few of the same ingredients, as what you would use in the dry version and some liquid to form a smooth paste.

This paste is thick in texture and more like what you would use to marinate for several hours or overnight.

Many people complain that when they use a marinade or paste that their meat is dry.

That's because you will either need to baste the chicken (during or towards the end) or create a follow up jerk barbeque sauce (the recommended approach).

You can easily create a jerk sauce by simply thinning out the paste and making minor changes to taste.

Ways to use this paste

• Works really well in Rasta Pasta
• Vegan and vegetarian dishes i.e tofu
• Meat based dishes
• Use as an overnight marinade
• Dipping sauce
• Add to another recipe .i.e creating a sauce or marinade

The steps

• Add all of the ingredients to a blender (for a smooth thin paste) or food processor (creates a thicker/chunky paste).
• Blitz into a smooth consistency and use accordingly.

Blender vs food processor

The easiest way to prepare your jerk paste/marinade is by either using your food processor or blender. 

However, depending on which one you use, the outcome will differ. I personally find that using my high speed blender (vitamix) creates a very smooth paste with a slightly thinner consistency.

On the other hand, the food processor yields a thicker, more chucky texture especially when you use the pulse button.

The overall texture of your Jamaican jerk paste is up to you, please do what works for you! 

I personally like the blender method and love marinating my meat the most with this texture but if you like the thicker consistency then use your food processor.

How to use the marinade/paste

Once it has been made, this is the fun part. How you will use it, well let me give you an example.

Let's say you want to cook some chicken, simply pour the amount you need over the chicken and leave it to marinate for at least 8 hours but anything from 12-24hours is recommended.

Then you would remove the meat from the marinade and grill or oven bake it. If you can use a Smoker or BBQ (if you have pimento wood/leaves even better!) as this will give the best results.

Follow up with jerk BBQ sauce, this will heighten the results even further, but I haven't managed to make a sauce recipe (yet).

You can also add this paste to any other recipes if you want to and also vegan dishes like marinating tofu would work too.

My latest recipe called Air Fryer Whole Fish, features my homemade jerk paste and you will love it!

Most people use vinegar in their recipe, but I have family members who don't like the taste of vinegar which is why lime it is used instead but you can simply swap it out for vinegar.

Note and tips

• Don't substitute any of the listed ingredients if possible. I know sometimes this cannot be avoided but if you can then please do so.
• Add a splash of water if you want your paste slightly thinner.
• It's normal for the colour of the paste to vary from dark brown to an off brown colour. Add a splash of browning to make your paste/marinade darker.
• The quantity makes a full mason jar worth of paste.
• Keep the paste refrigerated, in terms of its shelf life. I usually use it within 2 weeks of making it.
• This is a freezer friendly paste, feel free to freeze the paste instead (can do this in small ice cubes) and use within 3 months.
• Use gloves if you are handling the scotch bonnet and remember the heat is in the membrane.
• Fresh is best, again, we always aim to adhere to authenticity so use fresh ingredients where possible. For example, fresh ginger not powdered, pimento berries not the powdered allspice, fresh scallion and so fourth. 
• The amount of scotch bonnet peppers used is UP TO YOU. The more you use the spicier the paste. I personally only use one scotch bonnet because I like to enjoy the other flavours of the paste.

More condiments/sauces/spices to try

• Mango Pineapple Hot Sauce
• Scotch Bonnet Pepper Sauce
• Homemade Browning Sauce
• Caribbean Curry Sauce
• Jamaican Curry Powder
• All Purpose Seasoning
• Egg Free Mayonnaise
• Annatto Oil

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Jamaican Jerk Seasoning Paste

Learn how to make this delicious homemade jerk paste which hails from the beautiful island of Jamaica. It's so quick, easy and full of aromatic herbs and spices with a vinegar free option.

5 from 8 votes

Print Pin Rate

Course: Extras

Cuisine: Jamaican

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 jar

Calories: 103kcal

Author: Charla

Ingredients

• ▢ 2 tablespoon pimento berries (30g)
• ▢ 1 tablespoon black pepper (15g)
• ▢ 1 teaspoon cinnamon (5g)
• ▢ ½ teaspoon nutmeg (2.5g)
• ▢ 2 tablespoon raw cane sugar (30g) or can use coconut sugar
• ▢ 1 teaspoon pink salt (5g)
• ▢ 1 tablespoon fresh thyme (15g) stems removed or dried
• ▢ 1 inch ginger peeled
• ▢ 8 large scallion chopped
• ▢ 4 garlic cloves
• ▢ ¼ cup coconut aminos (60g) or this is a soy alternative, can use organic soy instead.
• ▢ ½ cup olive oil (118ml)
• ▢ the juice of 2 fresh limes or ¼ cup worth (can use apple cider vinegar instead as an alternative)
• ▢ scotch bonnet chilli to taste seeded and roughly chopped (1 for mild heat, 2 for medium, use 3 or more if you want more heat) skip if you don't care for any spiciness

Instructions

• Add all of the ingredients to a blender (for a smooth thinner paste) or food processor (creates a thicker/chunky paste).
• Blitz into a smooth consistency and use accordingly.

Video

Notes

• Don't substitute any of the listed ingredients if possible. I know sometimes this cannot be avoided but if you can then please do so.
• Add a splash of water if you want your paste slightly thinner.
• It's normal for the colour of the paste to vary from dark brown to an off brown colour. Add a splash of browning to make your paste/marinade darker.
• The quantity makes a full mason jar worth of paste.
• Keep the paste refrigerated, in terms of its shelf life. I usually use it within 2 weeks of making it.
• This is a freezer friendly paste, feel free to freeze the paste instead (can do this in small ice cubes) and use within 3 months.
• Use gloves if you are handling the scotch bonnet and remember the heat is in the membrane.
• Fresh is best, again, we always aim to adhere to authenticity so use fresh ingredients where possible. For example, fresh ginger not powdered, pimento berries not the powdered allspice, fresh scallion and so fourth. 
• The amount of scotch bonnet peppers used is UP TO YOU. The more you use the spicier the paste. I personally only use one scotch bonnet because I like to enjoy the other flavours of the paste..

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 780mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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