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Caribbean Jerk Paste
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Course:
Main Course
Ingredients
½
White onion – diced
2
Garlic cloves – smashed
1
tbsp.
Whole allspice
½
tsp.
Whole cloves
⅓
cup
Scotch bonnet sauce
1
cup
Soy sauce
1
tbsps.
Fresh ginger – diced
4
tbsps.
Fresh thyme
1 ½
bunches Scallions – chopped
Optional ½ Fresh habanero pepper – chopped
Instructions
Combine ingredients in a blender and puree until smooth.
Place puree in pot over medium heat and simmer 10 minutes until sauce has thickened and darkened.
Remove from heat and set aside to cool.
Once cool, use as a rub on choice of protein such as chicken, pork, beef, fish, tofu, etc.
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