Jamaican Jerk Paste

photo by Mandy

- Ready In:
- 5mins
- Ingredients:
- 11
- Yields:
-
1/2 cup
ingredients
- 6 -10 habaneros, chopped fine or 6 -10 hot chili, pepppers
- 1 onion, chopped fine
- 3 -4 scallions, chopped fine
- 1 garlic clove, crushed
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
directions
- Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
- NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..