Caribbean jerk paste

If you love the sound of our jerk chicken wraps then why not have a go at making your own jerk paste

jerk-pasteScotch bonnet peppers are among the most fiery, potent chillies around! Handle with care (rubber gloves are a good idea) and go for as little or as much as you dare…

Makes enough for two recipes

Ingredients:

2 sticks cinnamon
1 tsp coriander seeds, crushed
1 tsp black peppercorns, crushed
3 tsp allspice, crushed
1 bunch fresh thyme
4 tbsp chopped fresh coriander
8 garlic cloves, chopped
1 tbsp chopped fresh ginger
1-2 scotch bonnet peppers, deseeded
1 tbsp brown sugar
1 tsp salt
Zest and juice 2 limes
8 tbsp sunflower oil

Method:

Place all of the ingredients in a blender and whizz to a thick paste. This paste will keep in an airtight container in the fridge for about two weeks.

 

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