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Deep green jamaican jerk seasoning paste in a stoneware bowl with scotch bonnet peppers
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Foolproof Jamaican Jerk Seasoning

A smoky, spicy-sweet Jamaican jerk seasoning paste made with scotch bonnet peppers, toasted allspice, and fresh thyme — tested four times to land on the right heat level.
Prep Time20 minutes
Cook Time2 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 45kcal

Ingredients

For the jerk paste:

  • 6 scallions, roughly chopped
  • 4 scotch bonnet peppers, stemmed (seeds and ribs left in for full heat)
  • 1 small onion, chopped
  • 6 clove garlic, peeled
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoon whole allspice berries
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 1 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup vegetable oil
  • 2 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Put on gloves before handling the scotch bonnet peppers. Roughly chop the scallions, onion, garlic, ginger, and scotch bonnet peppers.
  • Add the allspice berries and cinnamon stick to a dry skillet over medium heat. Toast for 60–90 seconds, shaking constantly, until fragrant. Let cool slightly, then grind to a coarse powder.
  • Add the chopped aromatics, toasted spices, nutmeg, brown sugar, soy sauce, lime juice, oil, salt, and black pepper to a food processor or blender.
  • Blend on high, scraping down the sides every 20–30 seconds, until a mostly smooth, thick paste forms. Add a tablespoon of water if it's too thick to blend.
  • Taste a small amount. Add more brown sugar or onion if it's too hot; add another pepper if you want more heat.
  • Transfer to a clean glass jar. Let sit at room temperature for 15–20 minutes before using, or refrigerate immediately.

Notes

  • Store in the refrigerator in an airtight jar for up to 2 weeks; flavor improves after the first 24 hours.
  • Freeze in an ice cube tray for up to 6 months — one cube seasons about 1 pound of meat.
  • This recipe uses 4 scotch bonnet peppers with seeds in for medium-high heat; drop to 2 for a milder version or remove the seeds to tame any pepper count.
  • Wear gloves throughout prep — scotch bonnet oils linger on skin for hours.
  • For a dry rub version, spread the paste thin on a lined tray and dehydrate at 170°F for 3–4 hours, then grind to a powder.
  • Coconut aminos can replace the soy sauce 1:1 for a gluten-free, soy-free version.
  • Marinate chicken or pork for a minimum of 2 hours; overnight gives the best flavor penetration.
  • For shrimp, limit marinating time to 30 minutes — the lime juice will begin to firm up the texture beyond that.