My first cooking tutorial video on YouTube was my "Oven Jerk Chicken" and although it was very popular, many of you guys requested that I share a jerk seasoning recipe that you can make at home from scratch. The pre-made jar seasoning nah dweet again! Unfortunately, I haven't taken full advantage of my trips to Jamaica and was unable to ask the locals at the popular hot spots for the recipes to share 🙁 so after some intense research, trial and error, and asking the Jamaicans that I know here, I present to you guys my homemade jerk seasoning recipe which, I believe, gives Walkerswood a run for their money!
Cut the ends and tips off of your scallions and remove any dead or old looking bits. Chop them up into small chunks and put them in the blender.
Remove the skin from your garlic cloves and drop them into the blender.
Use a teaspoon to scrape the skin off of your ginger and drop into the blender.
Remove the stalk from the top of your scotch bonnet peppers and drop them into the blender. If you want to reduce some of the heat remember to remove the insides first.
Place the rest of your ingredients into the blender and blend until it forms a paste like consistency.
Pour into an airtight container or jar and store in the fridge.
If you want to get the flavour of the scotch bonnet peppers without as much heat, removing all the insides (seeds and pith) should get rid of most of it. However, do bare in mind that traditional jerk seasoning does have a kick and you can combat this by pairing it with a sweet sauce or even just ketchup.
I suggest adding 4-6 scotch bonnet peppers, but, depending on where you get your peppers they are not always that hot. If you feel like your seasoning doesn't have the 'kick' you expected just add more scotch bonnets. However, keep in mind that you can put in but you can't tek out!
This recipe will make approximately 750ml worth of seasoning, which should last you a little while and the vinegar and lemon juice should help preserve it as long as you store it in an air tight container in the fridge. The longer the seasoning has to 'mature' (as my dad likes to say) the better it will taste!
Of course you can use this on any meats, seafood or veg but I have linked some of my favourite recipes below that call for jerk seasoning for you guys to try!
Jerk Spiced Turkey Breast Roll
Enjoy! x
Ingredients
Directions
Cut the ends and tips off of your scallions and remove any dead or old looking bits. Chop them up into small chunks and put them in the blender.
Remove the skin from your garlic cloves and drop them into the blender.
Use a teaspoon to scrape the skin off of your ginger and drop into the blender.
Remove the stalk from the top of your scotch bonnet peppers and drop them into the blender. If you want to reduce some of the heat remember to remove the insides first.
Place the rest of your ingredients into the blender and blend until it forms a paste like consistency.
Pour into an airtight container or jar and store in the fridge.
8 Comments
Anonymous
17th June 2020 at 00:46Where is the recipe for the jerk sauce??
Malaika
24th June 2020 at 01:07https://satiated.co.uk/cookbook/oven-jerk-chicken/
Anonymous
15th July 2020 at 12:10How long does it last? Does it have a shelf life?
Malaika
27th August 2020 at 20:00Hi 🙂 the longest I’ve kept mine for is 3 months. It can probably last a lot longer as long as you keep it in an airtight container and do not cross contaminate
Nyakato Kebirungi
26th July 2020 at 22:22Hey, is there an alternative to pimento berries if you can’t get them where you live?
Malaika
27th August 2020 at 19:58Hi 🙂 if you check for all spice in supermarkets they usually sell that, it’s the same thing. If not just add extra nutmeg and cinnamon
marlene
29th March 2021 at 18:56Thank you!!!! I love your jerk sauce
Malaika
4th April 2021 at 13:09Thank you! X