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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.
Course Extras
Cuisine Jamaican
Prep Time 20 minutes
Total Time 20 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