JAMAICAN JERK PASTE

Jamaican Jerk Paste image

Store in airtight container for 1 week. Use on chicken wings or to season pork chops.

Provided by Mikekey *

Time 15m

Number Of Ingredients 10

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Ingredients

1 scotch bonnet pepper
1/2 c chopped green onion tops
1/4 c red onion, finely chopped
1 1/2 Tbsp fresh lime juice
1 Tbsp water
1 tsp salt
1 tsp fresh thyme leaves
1 tsp minced fresh ginger (peeled)
1/4 tsp ground allspice
2 clove garlic, peeled and chopped

Steps:

1. Cut Scotch bonnet pepper into quarters. Remove and discard seeds and membranes from 3 pepper quarters; leave seeds and membrane intact in remaining pepper quarter
2. Place pepper and remaining ingredients in a mini chopper, and process until a fine paste forms.

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