Jamaican Jerk Paste
Jamaican Jerk Paste
The Cornerstone Of All Jerk Dishes Is This Vinegary, Intensely Hot Paste Of Dried Herbs And Habanero Or Scotch Bonnet Peppers, Which Are Some Five Times Hotter Than Jalapenos. If You Cannot Find These Peppers, A Habanero-based Hot Sauce Makes A Good Substitute. This Is Traditional With Pork Or Chicken.
1/3 Cup Fresh Lime Juice
10 Fresh Habanero* Or Scotch Bonnet Peppers*, Or
¼ Cup Habanero-based Hot Sauce
2 Tbsp White Vinegar
2 Tbsp Fresh Orange Juice
3 Scallions, Coarsely Chopped
2 Tbsp Dried Basil
2 Tbsp Dried Thyme
2 Tbsp Yellow Mustard Seeds, Or
1 Tbsp Dry Mustard
3 Tsp Ground Allspice
1 Tsp Ground Cloves
1 Tsp Salt
1 Tsp Ground Black Pepper
The Mixture Should Have The Consistency Of Thick Tomato Sauce. If Needed, Thin With Additional:
Lime Juice, Vinegar, Or Orange Juice.
Makes About 1¼ Cups
*these Peppers Are Quite Hot. I’d Start Out With A Smaller
Amound And Add If Necessary.
|
Linear Mode
