Jamaican Jerk Paste

Bursting with bold, vibrant flavors, this Jamaican Jerk Paste is your passport to authentic Caribbean cuisine. Made with aromatic scallions, fiery habanero peppers (or Scotch bonnets), and a warm blend of allspice, cinnamon, and nutmeg, this homemade paste delivers the perfect balance of heat, sweetness, and earthiness. Fresh ginger, garlic, thyme, and a splash of soy sauce and lime juice enhance its complexity, while dark brown sugar adds a subtle caramelized depth. Perfect as a marinade for chicken, pork, seafood, or even grilled veggies, this versatile paste is easy to make in just 10 minutes using a blender or food processor. Store it in your fridge for up to a week and unleash the flavors of Jamaica in your kitchen with every bite.

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 1

Ingredients

• 6 stalks Scallions (green onions)
• 4 cloves Garlic cloves
• 1 inch Fresh ginger
• 2 Habanero peppers (or Scotch bonnets)
• 2 tablespoons Fresh thyme leaves
• 2 teaspoons Ground allspice
• 0.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 2 tablespoons Dark brown sugar
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon White vinegar

Directions

Step 1

Trim and roughly chop the scallions. Peel the garlic cloves and fresh ginger.

Step 2

Remove the stems from the habanero peppers. For milder heat, remove the seeds as well (optional).

Step 3

In a blender or food processor, add the scallions, garlic, ginger, habanero peppers, and thyme leaves.

Step 4

Add the ground allspice, cinnamon, nutmeg, and dark brown sugar to the blender.

Step 5

Pour in the soy sauce, lime juice, olive oil, and white vinegar.

Step 6

Season with salt and black pepper.

Step 7

Blend the mixture on high until you achieve a smooth, thick paste. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.

Step 8

Taste the paste and adjust seasoning or heat by adding extra salt or another habanero, if desired.

Step 9

Transfer the jerk paste to a clean jar or airtight container and refrigerate. Use as a marinade for meats, seafood, or vegetables. The paste can be stored in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	268.4 grams (268.4g)

Amount per serving	% Daily Value*
Calories	480

Total Fat 29.10g	37%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3539mg	154%
Total Carbohydrate 53.60g	19%
Dietary Fiber 5.30g	19%
Total Sugars 32.50g
Protein 5.80g	12%

Vitamin D 0IU	0%
Calcium 149mg	11%
Iron 3mg	18%
Potassium 607mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 4.6%

Carbs: 42.9%