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