4 Scotch Bonnet Chillies – Deseeded and chopped
1 Spring Onion – Derooted and roughly chopped
1 Onion – Chopped
2 tbsp ground allspice
1 bunch fresh thyme, leaves only
3 cloves of garlic – Crushed
1 inch fresh root ginger – Peeled and roughly chopped
3 tbsp dried mixed herbs
1 tbsp dried basil
3 tbsp all-purpose seasoning (Jamaican Pimento)
1 tsp salt
2 tbsp ground black pepper
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp chopped fresh coriander leaves
500ml/18fl oz tomato ketchup
Add all the ingredients into a blender or food processor – If you have a hand blender add ingredients to a large mixing bowl – Blend until smooth.
Use this Jamaican Jerk Seasoning to rub into fresh pork, chicken or fish.
For best results leave overnight in the fridge in a glass or plastic container for flavours to soak in.
Traditionally Jerk Recipes are barbequed in a barbeque with a lid (usually an oil drum that’s been cut in half) Using a barbeque with a lid will keep in the smoky flavours.