Jerk Paste
Ingredients
- 2 ounces whole Jamaican Allspice, crushed
- 1/4 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 12 scallions, cleaned and chopped
- 6 Scotch Bonnet (Habenero) peppers or 12 Jalapenos, halved with the seeds
- 1/3 cup red wine vinegar
- 2 TBL vegetable oil
- 1 to 3 teaspoons salt
- 1 tsp freshly ground black pepper
- 2 TBL soy souce
- some rum to taste
Instructions
Crush the allspice in a mortar and pestal or a coffee grinder or pepper grinder. Leave it fairly course in good sized chunks. Combine all the ingredients in a blender or food processor. Process until liquified and well blended. Pour it in a glass jar and refrigerate until you are ready to use it. This makes about a cup and it's pretty thick. I leave it like that and then add more oil to marinate the meat when I'm ready. Roughly 2 good, rounded teaspoons of this, blended with oil to thin it out, will suffice to marinate 2 full chicken breasts (4 pieces) to a very hot level. It doesn't need to marinate all that long either, half hour to an hour is plenty, so it makes an easy quick dinner. It goes a long way and keeps very well in the refrigerator. If you don't want to make this much, it's easy to just cut the recipe in half or so.
