Jerk Seasoning

Jamaican families each have their signature jerk seasoning like Indian families have their curry recipes and American families have their meatloaf recipes. This version is slightly less spicy, and has a an unusual depth from ingredients like bay and cloves.

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  • Servings: Makes about 1 1/2 cups

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  • 2 large bunches of scallions, chopped
  • 6 garlic cloves
  • 3 bay leaves
  • 2 Scotch bonnet peppers
  • 1/4 cup lime juice
  • 1/4 cup fresh thyme leaves
  • 3 tablespoons finely chopped fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons black peppercorns
  • 2 tablespoons kosher salt
  • 1 tablespoon allspice berries
  • 1 teaspoon ground cinnamon
  • 2 whole cloves

How to make this recipe

  1. In a blender, puree the scallions, garlic, bay leaves, Scotch bonnets, lime juice, thyme, ginger, soy sauce, sugar, peppercorns, salt, allspice, cinnamon and cloves. Use the jerk right away or keep refrigerated, covered, up to 1 week.

Contributed By Photo © Ian Knauer Published August 2014

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