Recently I hosted a jerk making workshop at Nubian Hueman with my girl DJ Jaz Dux. We vibed out to nothing but reggae chunes, drank rum punch, and made our own jerk (recap coming soon)! I already talked about how much I love jerk and why I was inspired to do this workshop here. I tried this recipe several different ways, more sweet, more heat, and no garlic and I love this version of it.
As I told my workshop guests, use this recipe as a base and then tweak to suite your taste, you can add more sweet or heat depending on what you’re cooking. There are so many different ways that you can use jerk, I’ll post recipes for the butternut squash crostini, jerk hummus, and jerk chicken kabobs that I served at the event shortly.
What You’ll Need
- 1/2 cup scallions
- 1 medium size onion (red or white)
- 2-4 scotch bonnet pepper (or habanero) (seeds in if you want more fiyah)
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon grated ginger
- 3 cloves garlic
- 4 tablespoons dark brown sugar
- 4 tablespoons allspice
- 1-2 tablespoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup tablespoon soy sauce
- 2 tablespoons vinegar
If you have a really good quality blender or flood processor you wont need to cut the fresh ingredients too finely. I have a blendtec so I gave everything a rough chop.
With the spices the fresher the better, if you can get your hands on whole fresh spices and grind them yourself in a spice or coffee grinder then it will really enhance the flavor.
Add all your ingredients and pulse to your desired texture. Store in your refrigerator for up to a month.
This blend tastes amazing right out of the blender but I think it tastes a little bit better if you let it mature in the refrigerator for at a day or two.