The depth of flavor in this homemade jerk seasoning paste is deliciously insane! This version of my homemade Jamaican jerk seasoning paste recipe is not just great on pork alone but it is also the perfect marinade for chicken, salmon, shrimp, vegetables, and many more. It has that rich satisfying warmth to it and you'll want to put it on everything, it is that good!
Jerk Seasoning Paste Recipe
Making your own marinade or seasoning at home whenever you can is the best way to go. Not only do you have complete control over the quality of ingredients that go into it but you can also tailor it to your own taste. This jerk seasoning recipe, for example, can be made as mild or as hot as you like by simply adjusting the number of scotch bonnet peppers used. You can even tailor the depth of flavor to your taste, by reducing the quantity of spices used so that it is milder in flavor. No cap, this is the best jerk seasoning paste recipe ever!
What is Jerk Seasoning
Jerk seasoning is a traditional Jamaican spice blend that is used to flavor (pork) meat, seafood, and vegetables. It is bold, earthy, and rich in flavor, It typically contains a combination of scallions, allspice, thyme, Scotch bonnet peppers, ginger, garlic, and other condiments.
While the ingredients may vary slightly from one recipe to another, these are the most common spices used in jerk seasoning. Jerk seasoning is typically used to flavor pork but it can also be used to season chicken, seafood, and, vegetables.
The seasoning comes in two forms, dry rub, and wet marinade, both are equally good and great for marinating anything really before roasting or grilling it.
While this seasoning paste guarantees an instant boost of flavor to your meat and vegetables, it is important to marinate it a few minutes before cooking. This allows the flavors to penetrate the meat (or veg) and infuse it with the characteristic Jamaican jerk flavor.
What you will need to make your jerk seasoning paste at home from scratch
You will need the following Ingredients to make this delicious sauce.
Scallions: also known as green onions and spring onions
Scotch bonnet peppers: substitute with habanero pepper (use sparingly, it can be hot)
Dark soy sauce: optional if you can't use it
Olive oil: substitute with any flavorless oil of choice.
Thyme: ideally, you should use a fresh one but at the time I was making this recipe, I only had dried thyme.
Ground allspice: sub with dried allspice berries
Salt and black pepper to taste
How to make jerk seasoning paste
Prep the ingredients and make sure they are within arms reach because once you start, you don't want to start looking for any of the ingredients. Peel and chop the garlic, ginger, and onion. Rinse the scallions thoroughly and slice the springs into about 4 places so it blends easily.
Then, in a food processor or blender, combine all of the ingredients and blend until it forms a chunky or smooth paste depending on the texture you are aiming for. Season to taste with salt and black pepper. Transfer to an airtight jar and store in the fridge for up to 5 days.
How to use jerk seasoning paste
This seasoning paste is versatile and can be used in a number of ways. As mentioned earlier, it is typically used to flavor pork meat but it can also be used to season chicken, steak, salmon, white fish, and vegetables. I also like to add it to soups and noodles for a great depth of flavor.
A little goes a long way, I typically use about 3 tablespoons with a little of cooking oil to marinade 1 pound of meat or seafood.
Use this jerk paste to marinade your
Chicken breast or thighs
Salmon and more
You can even make jerk butter, yes you read that right!
Watch how to make it
Why is this jerk marinade not dark
Browning sauce and dark brown sugar play a significant role in the dark color of the seasoning paste. For this recipe, I did not use browning sauce and dark brown sugar hence the lighter color. That said, when the seasoning is cooked, it darkens in color.
Can I make it gluten-free
The only ingredient that may contain gluten in this recipe is soy sauce. Use a gluten-free soy sauce or tamari or coconut amino to make this recipe completely gluten-free. You can even skip it completely if you prefer.
I do not have a food processor, can I use a blender
Yes, you can use a blender, however, you may need to stop and scrape down the sides of the blender more often. Add a splash of water if need be to aid the blending
Can I make this recipe ahead of time
Yes, you can certainly make the seasoning paste ahead of time. It will last in the fridge for up to 5 days. Simply store it in an airtight container or jar, and make sure you don't leave it in the fridge longer than 5 days to avoid food-borne illness from the raw garlic used. You can freeze jerk marinade if you don't have a need for it immediately and it will last for up to 6 months.
Where can I buy jerk seasoning
If you'd rather try this seasoning before making it your own then you would be able to find it in most grocery stores these days. You can also find jerk seasoning online on Amazon, Walkwerwood traditional Jamaican jerk seasoning is the way to go when you can't make yours. That said, it is cheaper to make yours at home.
More homemade condiments you should try
Piri piri sauce (via my active kitchen)
Jerk Seasoning Paste Recipe
- food processor or blender
- 80 g scallions also known as green onions and spring onions
- 6 large garlic cloves
- 1 Tablespoon fresh ginger chopped
- ⅓ cup onion chopped optional
- 2 Scotch bonnet peppers or use according to taste
- 1 Tablespoon dark soy sauce optional or sub with a gluten-free version
- 1 Tablespoon White vinegar
- 1 Tablespoon lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon dried thyme
- 1 Tablespoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons brown sugar
- Salt and black pepper to taste
- Gather the ingredients! in a food processor or blender, combine all of the ingredients and blend until it forms a chunky or smooth paste depending on the texture you are aiming for. Taste and adjust seasoning to taste, however, remember not to overdo it as you will still add salt to the protein or vegetables you will be adding the paste to.
- Use immediately or store in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 6 months.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious Caribbean condiment that you can make at home in under 10 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox