DIY Jerk Seasoning

Instead of making jerk marinade from scratch every time when making jerked chicken, pork or fish, this very spicy seasoning is a great shortcut. This is especially useful for making jerked chicken pasta or other jerk derived dishes.

The below ingredients will make a finger-licking jerk seasoning that is virtually the same as the better commercial brands. The final result is a thick, jerk paste. Thanks to Keeks Y. for this recipe.

INGREDIENTS :

• 1/2 cup pimentos (allspice berries)

• 1/2+ cup packed brown sugar

• 6-8 garlic cloves

• 4-6 Scotch bonnet peppers

• 1 tablespoon ground thyme or 2 tablespoons of thyme leaves

• 1-2 bunches escallions (green onions)

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• salt and pepper to taste

• 2 tablespoons of soy sauce to moisten the mixture

METHOD:

1.Process the contents in a food processor or otherwise blend and liquefy.

2. Pour sauce into an empty container and keep refrigerated.

3. The sauce will keep indefinitely if kept refrigerated.

4. To increase spiciness of the sauce blend peppers and pimentos together and add this mixture to the  to sauce at anytime.

I stored mine in an old Adams peanut butter jar.