K Kruger
TVWBB 1-Star Olympian
There are LOTS of variations - even in Jamaica and other islands in the Caribbean - so feel free to modify. However, no Caribbean cooks I know would dream of using bottled stuff. The problem with them is that they're not very well made in terms of results, i.e., their use doesn't result in the full breadth and depth of jerk flavors because too many key ingredients are left out. Besides, making you're own is very easy. Just throw the following in a blender or bullet, blend well, and you're good to go.
Jerk Seasoning
Jerk Seasoning
- 1 large bunch scallions (about 8), white and green parts
- 2 shallots, peeled and halved
- 4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros (or just a jalapeño if you're looking for mild)
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 6 garlic cloves, peeled
- ¼ cup fresh thyme leaves, or 1 tablespoon dried
- 2 tablespoons ground allspice, more for sprinkling
- ½ teaspoon ground nutmeg or heaping teaspoon freshly grated
- 2 tablespoons soy sauce
- 2 tablespoons dark brown sugar (or 1 tablespoon molasses)
- 1 tablespoon salt, more for sprinkling
- 1 tablespoon freshly ground black pepper
- ½ cup peanut oil (I prefer red palm oil here but up to you)
- 1 tablespoon white or apple cider vinegar
- Freshly squeezed juice of 2 limes
Last edited: