Jerk seasoning is one of the most popular seasonings in the Caribbean. It is originally from the beautiful Island of Jamaica where it is used mostly on chicken and pork. It has been gaining a huge audience in America as it is noted for the kick it gives to the taste buds due to the presence of the Scotch Bonnet pepper and other awesome flavors all combined.
Here is a quick easy recipe for you to capture and enjoy that awesome taste. Free download at the bottom!
Jerk Seasoning Recipe
3 Cups Scallion (chopped)
1 Cup Onion (chopped)
1/2 Cup Garlic (chopped)
1 cup Thyme stem leaf
1 Cup Vegetable Oil
1 Teaspoon Salt (optional)
1/2 Cup fresh Scotch Bonnet Pepper or Hot pepper of choice
3 Tbsp Pimento/ All Spice
1 Tablespoon Cinnamon
1 Tbsp Nutmeg Powder
1 Tbsp Garam Masala
1 Teaspoon Cumin Powder
1 Tbsp Oregano
Combine all ingredients in blender or food processor and blend until refined.
Store in refrigerator for up four to six weeks.
How to use
Place a latex or plastic glove onto your hands to prevent the pepper from sinking into your pores as it may cause a burning sensation if you have sensitive skin.
Rub 2 ounces of this seasoning per pound of the meat of choice!
Use on pork, beef, mutton, poultry, fish and vegetable dishes.
Add to your stews, sauces, gravies, salad dressings, salads, vegetables, and chutneys.
Also delicious on burgers, taco fillings, quesadillas, wraps, patties, meat pies and much more.
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