Ingredients (11)
- 4 large garlic clove cloves, peeled
- 4 scallions (white-colored and tender eco-friendly parts), reduce 1-inch pieces
- 1 tablespoon fresh thyme leaves
- 1 Scotch bonnet chile, seeded
- One 1-inch piece fresh ginger root, peeled and coarsely chopped
- two tablespoons distilled white-colored vinegar
- 1 tablespoon water
- 1 tablespoon firmly packed brownish sugar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- Salt
Summary
There are numerous variations about this classic, all-purpose seasoning paste from Jamaica. Everybody will agree, though, that allspice, garli.
There are numerous variations about this classic, all-purpose seasoning paste from Jamaica. Everybody will agree, though, that allspice, garlic clove, thyme, and a lot of Scotch bonnet or habanero chiles are absolute must-haves for any good jerk paste. A bit really goes a lengthy, lengthy way. Only a couple of tablespoons will season a sizable chicken, 2 pounds large shrimp, 2 pork tenderloins, a 6-pound pork shoulder (bone-in), a sizable flank steak or 2 pounds skirt steak, or two to three whole 2-pound fish. Chicken and meat can marinate inside it overnight, but seafood are fine with only a couple of hrs.
Ingredients (11)
- 4 large garlic clove cloves, peeled
- 4 scallions (white-colored and tender eco-friendly parts), reduce 1-inch pieces
- 1 tablespoon fresh thyme leaves
- 1 Scotch bonnet chile, seeded
- One 1-inch piece fresh ginger root, peeled and coarsely chopped
- two tablespoons distilled white-colored vinegar
- 1 tablespoon water
- 1 tablespoon firmly packed brownish sugar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- Salt
Instructions
- 1 Combine the garlic clove, scallions, thyme, chile, ginger root, vinegar, water, brown sugar, allspice, and nutmeg inside a blender or mixer and pulse right into a fine paste. Season with salt.
Excerpted from Get Saucy. by Elegance Parisi. 2005, utilized by permission in the Harvard Common Press .