Jamaican Jerk Paste

By awright0511

2 Tbps = 2 points

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

Preparation

Step 1

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