JAMAICAN JERK PASTE
About 1 ¼ cups
This is traditionally used to marinate pork and chicken, but it is also a good flavoring for goat, mutton, or lamb steaks and chops. The meat was traditionally grilled on an open fire with pimento (allspice) wood, and the allspice in this rub is intended to re-create that effect. For a rub with similar spices, see Jerk Spice Rub.
Combine in a food processor or blender and puree:
- ⅓ cup lime juice
- 2 tablespoons distilled white vinegar
- (2 tablespoons orange juice)
- Up to 10 Scotch bonnet or habanero peppers
- 3 green onions, coarsely chopped
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional:
- (Lime juice, vinegar, or orange juice)