Jamaican Jerk Recipe – A Photo Shoot

I never buy jerk seasoning. It’s just as easy and even tastier to make my own. Everything goes in the blender, press, press, press and I’m ready to marinate chicken thighs, pork shoulder or snapper wrapped in tin foil. I like to season a day ahead and let the flavors infuse in the refrigerator.  I always make extra, so there’s more than enough to spice up chicken wings for a tasty late night snack.

Jomo’s Jerk Recipe

6 Scotch bonnet peppers, including seeds

½ Spanish onion

1 bunch scallions, root ends cut off

1 bunch fresh thyme (discard the stems; use the leaves)

3 garlic cloves

3 tbsp. fresh ginger

2 tbsp. ground allspice (pimento)

1 ½ tbsp. brown sugar

3 tbsp. kosher salt

¼ tsp. ground cinnamon

¼ tsp. garlic powder

½ cup soy sauce

In a blender or food processor, combine the Scotch bonnet peppers, onion, scallions, thyme, garlic, fresh ginger, allspice, thyme, cinnamon and salt; process to a coarse paste. With the machine on, add the soy sauce. Keep the marinade in the refrigerator; it will last up to 6 months. Marinate meat overnight for best results.




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