Jerk Wet Paste

Name: Jerk Wet Paste
Prep time: 15 min
Total time: 15 min
Yield: Makes about 2½ cups
Ingredients: 1 tablespoon dark rum; 2 tablespoons fresh lime juice; 2 tablespoons soy sauce; ¼ cup vegetable oil; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon ground coriander; 12 scallions, trimmed and coarsely chopped; ⅓ cup packed dark brown sugar; 2 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 3 to 10 Scotch bonnet chiles, seeded and coarsely chopped; 3 cloves garlic, chopped; 2 tablespoons chopped peeled gingerroot; ⅓ cup fresh thyme leaves

Preparation info

Makes about
2½ cups

Difficulty
Easy
Ready in
15 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Here’s another style of jerk seasoning: a wet paste made with ground spices plus a healthy dose of fresh chiles, scallions, garlic, ginger, and lime. Use this wet mixture on lean foods like chicken to help them retain more moisture on the grill.

Ingredients

12 scallions, trimmed and coarsely chopped
3 to 10 Scotch bonnet chiles, seeded and coarsely chopped
3 cloves

Garnish
Vegan

Method

Directions

Put the scallions, Scotch bonnet chiles, garlic, ginger, thyme, brown sugar, allspice, cinnamon, nutmeg, coriander, salt, and black pepper in a food processor. Process to a rough paste, about 20 seconds. Add the oil, soy sauce, lime juice, and rum, and process to a loose paste, about 20 seconds. Scrape down the sides of the food processor bowl, if ne