Go Back
–+ servings
This is a picture of a white dish full of jerk marinade with fresh thyme around it

Jamaican Jerk Seasoning Paste

An easy homemade jerk paste packed with bold Caribbean flavor. Use it to marinate chicken, pork, seafood, or vegetables for an authentic jerk taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 12
Course: Condiment
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 4 –6 scotch bonnet peppers seeds and veins removed (adjust to heat preference)
  • 2 tablespoons pimento seeds allspice
  • 3 sprigs fresh thyme
  • 8 scallions green onions
  • 1 teaspoon ground nutmeg
  • ½ cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 3 cloves garlic
  • 2 tablespoons olive oil optional, for consistency

Method
 

  1. Add all ingredients to a blender or food processor.
  2. Blend until smooth and well combined.
  3. If needed, add olive oil a little at a time to reach your desired consistency.
  4. Transfer to an airtight container and store in the refrigerator.

Notes

If you have a spice grinder, grind the pimento seeds first, then mix with the remaining ingredients.
This recipe is a great base—adjust to your heat preference by removing more or fewer seeds.
Wear gloves when handling hot peppers, especially scotch bonnets. Avoid touching your eyes.
Too spicy? Add a few squeezes of fresh orange juice to mellow the heat.

Tried this recipe?

Let us know how it was!