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Jamaican jerk paste (for chicken)

his recipe hails from Jamaica and habanero chillies are the key ingredient. They are a beautiful bright orange color and look like tiny lanterns. Supposedly the hottest chillies in the world, you may want to use gloves when handling them. The sweetness of the other spices makes for an incredible explosion of flavours. You can use this paste on anything and it is perfect for any barbecue dish.

 Valerie Aikman-Smith   Summer 2021 Join us on        @thebbqmag

 #ValerieAikmanSmith #Jerk #Jamaican

 

 

 


 

Ingredients

 

Jamaican jerk paste (for chicken)

  • 8 habanero or scotch bonnet chillies 
  • a 10cm piece of fresh ginger, peeled and roughly chopped 
  • 1 yellow onion, roughly chopped
  • 8 garlic cloves, peeled and smashed 
  • 4 sprigs fresh thyme, roughly chopped 
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • 1 tbsp grated nutmeg
  • 3 tbsp molasses
  • 60ml Jamaican rum
  • Sea salt and ground black pepper 

 

Method

 

  • Put all the ingredients in a food processor or blender and process to a coarse purée. 
  • Store the paste in an airtight container in the fridge for up to two weeks.

 

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