DIY Jerk Paste Recipe

I have been experimenting with 'heat' in my herb and spice blends, for many years. I am pleased to share (again, if you have been for numerous visits, you have heard this) that my experiment with increasing my 'heat tolerance' continues to be a success. I have long believed that a certain element of healing is definitely present in our warming herbs and although not a 'chili head',
(I never order wings with that eat and weep HOT sauce) I have come to appreciate more heat as time goes on. This Jerk Paste Recipe incorporates a delicious combination of herbs + spices and can be adjusted to suit you and your family! I have been making this one so long, I have forgotten the source.
(I always like to give credit where it's due ~ this is one of those jotted down recipes on a scrap of paper that I have had for a long time, so apologies in advance for not quoting source of, what has become a family favourite!)

What about you?  The healing attributes from members of the 'capsicum family' are well documented. This is a huge herbal family ~ with offerings from 'no heat' to 'scorching'!
I've intended to share this JERK paste recipe for 2+ years! Use it as a template to create a new flavour sensation in your kitchen. Do you have a favourite 'kicked up' sauce?

DIY Jerk Paste Recipe is a crowd pleaser!

5 from 6 votes

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DIY "JERK" paste recipe

Versatile aromatic paste with deep flavours. The new ketchup?

Adjust to suit your 'heat quotient'. Add or subtract ~

Ingredients

• 3 teaspoons allspice ground
• 3 cloves garlic finely chopped
• 6 Habanero peppers - or Scotch Bonnets, finely chopped with seeds and stems removed **
• 2 medium onions finely chopped
• ¼ cup green onions i.e. fresh 'spring onions or fresh scallions, finely chopped
• ¼ teaspoon nutmeg fresh, grated
• ½ teaspoon cinnamon ground
• 3 teaspoons thyme leaves fresh, finely chopped (or 1 tablespoon thyme leaves, dried)
• ½ cup Olive oil
• ¼ cup Raw honey (or Maple Syrup) or substitute brown sugar
• 3 tablespoons Tamari
• 2 teaspoons Sea salt
• 2 teaspoons Black pepper freshly ground if possible

Instructions

1. Add all ingredients to a blender or food processor (or similar) and pulse to make a paste.
2. Store the paste in a glass jar with a good lid, in the fridge.
3. This paste is easy to use; as a marinade or a BBQ sauce or a very tasty aromatic 'glaze' on fish, chicken, beef or pork.

Recipe Notes

** Less heat required?
Use fewer peppers for less heat. Note: gloves are a super idea. Ask me how I know (lol)

To use as DIY jerk paste as a marinade or 'basting' sauce:

Add a dollop of paste to tomato sauce 
or
Add a dollop of paste to 1 cup of beer
or
Add a dollop of paste to ¼ cup of dark Rum (or red wine, port, or your fave)

To use DIY Jerk paste as an aromatic rub:
Place the chicken, fish etc. into a shallow bowl.
Rub the paste (without any additions) liberally onto your 'protein' choice. 
Cover. Place in fridge for 2-3 hours.

Barbecue over a slow charcoal fire or on 'low' on a gas BBQ and slather on a good amount of basting sauce while cooking for best results!

In my experience with this combination, if I want a gentle 'warmth' to my dish, I choose one of the methods above to 'embrace' the meat or fish with flavour. If I want to increase the heat, I may marinate the meat first, for a period of time or overnight and then baste while grilling.
I guess, one could, use all three ideas. Marinate. Rub. Baste. This would definitely be a 'warming experience' !

The DIY Jerk paste above, is one of many combinations of these flavours. Other ingredients can be added, as you like. I have added fresh ginger root, as well as grated horseradish root to this list, with great results.

If using as a glaze, in the case of a roast pork or poultry, or even in seafood dishes, add another few spoonfuls of raw honey or maple syrup to the basic paste to enhance the mixture into a sweet aromatic glazed topping which mellows into a delightful golden brown in the oven!

Enjoy it all !! Wishing you great health!! ox Carol