Best 2 Jamaican Jerk Paste Recipes
**Tantalize Your Taste Buds with Jamaican Jerk Paste: A Culinary Journey into Bold Flavors**
Embark on a tantalizing culinary adventure with Jamaican jerk paste, a vibrant and flavorful marinade that will transform your meals into a symphony of Caribbean delight. This aromatic paste, a cornerstone of Jamaican cuisine, is a blend of fiery Scotch bonnet peppers, earthy allspice, fragrant thyme, pungent garlic, and a medley of spices that dance on your palate. With three distinct recipes to choose from, this article offers a range of heat levels to suit every preference. Prepare to ignite your taste buds with the classic Jamaican jerk paste, featuring a fiery kick that lingers, or embrace the medium heat of the allspice-forward jerk paste. For those seeking a milder experience, the mild jerk paste offers a delightful balance of flavors without sacrificing any of the jerk's signature taste. Whether you're a seasoned grill master or a home cook seeking adventure, these jerk paste recipes will elevate your culinary creations to new heights.
JAMAICAN JERK PASTE
I noticed a lot of jerk seasoning recipes but none for paste so posted this for ZWT III. The recipe is from Pepperfool. I love the contrast the hot chilli gives to the sweetness of the spices.
Provided by Mandy
Categories African
Time 5m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
- NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.
Nutrition Facts : Calories 416.9, Fat 2.5, SaturatedFat 0.7, Sodium 9367.9, Carbohydrate 99.5, Fiber 17.8, Sugar 47.9, Protein 16
JAMAICAN JERK PASTE
Store in airtight container for 1 week. Use on chicken wings or to season pork chops.
Provided by Mikekey *
Categories Seasoning Mixes
Time 15m
Number Of Ingredients 10
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.
Tips:
- Use fresh ingredients: Fresh herbs, spices, and vegetables will give your jerk paste the best flavor.
- Don't be afraid to experiment: There are many different ways to make jerk paste, so feel free to adjust the ingredients to your liking.
- Use a food processor: A food processor will make quick work of chopping the ingredients for your jerk paste.
- Store jerk paste in an airtight container in the refrigerator for up to 2 weeks.
- Jerk paste can be used to marinate chicken, pork, beef, or fish.
- Jerk paste can also be used as a condiment or dipping sauce.
Conclusion:
Jamaican jerk paste is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a way to add some spice to your meal, give jerk paste a try.
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