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Jamaican Jerk Paste

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2 Tbps = 2 points

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Rate this recipe 4.3/5 (3 Votes)
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Ingredients

  • 3 Scotch bonnet or habanero peppers, seeded and coarsely chopped
  • 6 scallions, sliced
  • 3 Tbsp lime juice
  • 1 Tbsp dark brown sugar
  • 1 Tbsp minced peeled fresh ginger
  • 1 Tbsp reduced sodium soy sauce
  • 1 Tbsp canola oil
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Details

Servings 4

Preparation

Step 1

Comine all ingredients in a blender or food processor; pulse until it forms a coarse paste. Refrigerate up to a week.

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