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Jerk Seasoning

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By Gremolata Kitchen

Serving Size:  4

Class:    Easy (under 15 minutes)

This recipe comes from Virginia Burke, the author of Eat Caribbean and a specialist in Caribbean cuisine.  There are a lot of jerk recipes out there but this one is about as close as you can get to the original formula developed hundreds of years ago by the Maroons in Jamaica.  Most of the ingredients should be available at your local high-end supermarket.  Traditionally, this would have been loosely mashed up using a mortar and pestle however we recommend a food processor – as it blends the ingredients more thoroughly for use in multiple applications.

Ingredients:

6 Spring Onions (aka Green Onions)

1-3 Scotch Bonnet Peppers

2 Tablespoons of Allspice, freshly ground

1 Tablespoon of Fresh Thyme, chopped

1 Teaspoon of Ground Cinnamon

1 Teaspoon of Grated Nutmeg

1 Teaspoon of Brown Sugar

1 ½ Teaspoons of Salt

1 Teaspoon of Freshly Ground Black Pepper

¼ Cup of Cane Vinegar or Distilled White Vinegar

1 Tablespoon of Vegetable Oil

Directions:

Add all of the ingredients into your food processor and mix thoroughly.  You should stop when it becomes a fine liquid-like paste.

Cook Smart Tip:

Heat can be a friend or foe with jerk seasoning.  This recipe calls for 1-3 Scotch Bonnet peppers to be used.  The rule of thumb…one pepper will give it some kick, two will make your dishes scream and three may require a release waiver to be signed by your dinner guests.

When handling the peppers, you may want to try wearing rubber gloves and avoid any contact with eyes or open wounds.  If you are exposed and a reaction occurs, rinse with cold water and visit a doctor immediately.



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