Name: Spicy Jerk Marinade with Scotch Bonnet Peppers and Allspice Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Jamaican
Ingredients: 1 medium Onion, chopped into quarters; 5 stalks Escallion, cut in half; 1 bunch Thyme, hard stems removed; 1 head Garlic (12 – 15 cloves); 2 Scotch Bonnet Peppers (adjust amount to taste); 1 pinch Ginger (approximately 23g); 10 Whole Pimento Seeds (allspice berries); 2 tsp Smoked Paprika; 1 tsp Ground Cinnamon; 1 tsp Ground Nutmeg (or freshly grated); 1/4 tsp Ground Allspice; 1/8 tsp Ground Cloves; 2 tbsp Soy Sauce; 1/2 tbsp Browning Sauce (or homemade browning); 1 tbsp Honey; 2 tbsp Brown Sugar; Juice from 1/2 Lime (optional); Juice from 1/2 Lemon (optional); Juice from 1/2 Orange (optional)

Introduction

This vibrant jerk marinade is bursting with bold Caribbean flavors, perfect for seasoning chicken, pork, or seafood. Packed with aromatic spices, fresh herbs, and a touch of heat, it brings a deliciously smoky and spicy kick to your favorite dishes.

Spicy Jerk Marinade with Scotch Bonnet Peppers and Allspice Recipe - Recipe Image

Ingredients

1 medium onion, chopped in quarters
5 stalks escallion, cut in half
1 bunch thyme, hard stems removed
1 head garlic (12 – 15 cloves)
2 Scotch bonnet peppers (adjust quantity to preference)
1 pinch ginger (about 23g)
10 whole pimento seeds (allspice berries)
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground nutmeg (or freshly grated)
1/4 tsp ground allspice
1/8 tsp ground cloves
2 tbsp soy sauce
1/2 tbsp browning (or homemade browning sauce)
1 tbsp honey
2 tbsp brown sugar
Juice from 1/2 lime (optional)
Juice from 1/2 lemon (optional)
Juice from 1/2 orange (optional)

Instructions

Step 1: Add all ingredients to a food processor or blender.
Step 2: Pulse until the mixture reaches your desired texture, whether finely chopped or pureed.
Step 3: Transfer the marinade to an airtight glass jar and store it in the coldest part of your refrigerator.
Step 4: For longer storage, freeze the marinade in ice cube trays, then transfer the frozen cubes to a freezer bag.

Tips & Variations

Adjust the number of Scotch bonnet peppers to control the heat level according to your taste.
Freshly grate nutmeg if possible for a more vibrant flavor.
Try adding a splash of rum for an extra Caribbean touch.
Use homemade browning sauce for a richer, more authentic taste.

Storage

Store the jerk marinade in an airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freezing in ice cube trays works well and allows you to use small portions as needed. When ready to use, thaw the desired amount in the refrigerator or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this marinade without Scotch bonnet peppers?

Yes, you can substitute Scotch bonnet peppers with habanero or serrano peppers for a different kind of heat. If you prefer a milder version, reduce or omit the peppers altogether.

How long should I marinate meat with this jerk marinade?

For best results, marinate meat for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate. For delicate seafood, 30 minutes to 1 hour is sufficient.

Spicy Jerk Marinade with Scotch Bonnet Peppers and Allspice Recipe

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★★★★★

4.8 from 145 reviews

A vibrant and spicy Jamaican jerk marinade packed with fresh herbs, bold spices, and a perfect balance of heat and sweetness. This versatile marinade can be used to infuse chicken, pork, seafood, or vegetables with authentic Caribbean flavors, elevating your dishes with ease.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups of jerk marinade 1x
Category: Marinade
Method: Blending
Cuisine: Jamaican

Ingredients

Scale

Jerk Marinade Ingredients

1 medium Onion, chopped into quarters
5 stalks Escallion, cut in half
1 bunch Thyme, hard stems removed
1 head Garlic (12 – 15 cloves)
2 Scotch Bonnet Peppers (adjust amount to taste)
1 pinch Ginger (approximately 23g)
10 Whole Pimento Seeds (allspice berries)
2 tsp Smoked Paprika
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg (or freshly grated)
1/4 tsp Ground Allspice
1/8 tsp Ground Cloves
2 tbsp Soy Sauce
1/2 tbsp Browning Sauce (or homemade browning)
1 tbsp Honey
2 tbsp Brown Sugar
Juice from 1/2 Lime (optional)
Juice from 1/2 Lemon (optional)
Juice from 1/2 Orange (optional)

Instructions

Prepare the Ingredients: Gather all the fresh herbs, spices, and liquids. Chop the onion into quarters, cut the escallions in half, remove hard stems from the thyme, and peel the garlic cloves to ensure they blend smoothly.
Blend the Marinade: Place all the ingredients into a food processor or blender. Pulse the mixture until it reaches a finely chopped or pureed consistency according to your preference. This creates a thick, aromatic marinade that will deeply infuse your proteins or vegetables.
Store Properly: Transfer the jerk marinade into an airtight glass jar and store it in the coldest part of your refrigerator to maintain freshness. For longer storage, freeze the marinade in ice cube trays, then transfer the frozen cubes to a freezer bag for convenient portioning.

Notes

Adjust the number of Scotch Bonnet peppers depending on your desired spice level.
Optional citrus juices add brightness and subtle acidity but can be omitted if preferred.
The marinade can be used immediately or stored for up to 1 week in the refrigerator.
For a deeper smoky flavor, consider grilling your marinated proteins after marinating for several hours or overnight.
Freezing in ice cube trays allows easy portioning and prevents waste.

Keywords: Jerk marinade, Jamaican spice blend, spicy marinade, Caribbean seasoning, jerk sauce