Jamaican Jerk Seasoning
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Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two.
Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Jamaican Jerk Seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two.
Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Ingredients
Liquid:
  • 1/4 cup soy sauce
  • 1/2 cup orange juice
Produce:
  • 3 habanero peppers
  • 1 green bell pepper
  • 4 green onions
  • 1 onion
  • 4 cloves garlic
  • 1 hunk ginger root – about 1 inch, peeled and cut
  • 5 sprigs thyme , leaves stripped from the stem
  • 3 basil leaves
  • 3 sprigs parsley
Spices:
  • 1 Tbsp whole allspice
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground nutmeg
  • 1 Tbsp pepper
  • 1 Tbsp salt
Servings: cups
Units:
Instructions
  1. First, get the produce ready for the blender – or food processor – cut it as small as you need to (you know, depending on the strength of your equipment).
  2. Add everything to your blender (or food processor)…And give it a buzz-whir until blended. You can leave it thick, like I did, or you can make it even smoother. It’s up to you.
  3. The result can be used to spice up anything from chicken, to pork, to fish, to burger mixes.Generally I like to let the meats marinate for 24 -36 hours, unless it is tender meat, like fish (15 minutes) or chicken breasts (overnight at the most). Then you can grill them with a little smoke, or bake in the oven. Keep the temperatures low and slow – about 225F.