Follow these steps for perfect results
Scotch bonnet pepper
quartered, seeded (partially)
Green onion tops
chopped
Red onion
finely chopped
Brown sugar
Lime juice
fresh
Water
Salt
Thyme leaves
fresh
Ginger
minced, peeled
Ground allspice
Garlic
chopped
Cut the Scotch bonnet pepper into quarters.
Remove and discard the seeds and membranes from 3 of the pepper quarters.
Leave the seeds and membrane intact in the remaining pepper quarter for extra heat.
Place the pepper and the remaining ingredients (green onion tops, red onion, brown sugar, lime juice, water, salt, thyme leaves, ginger, allspice, and garlic cloves) in a mini chopper.
Process until a fine paste forms.
Expert advice for the best results
Adjust the amount of Scotch bonnet pepper to your desired spice level.
For a smoother paste, add a little more water.
Allow the paste to sit for at least 30 minutes before using to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made up to a week in advance.
Serve as a condiment in a small bowl.
Serve with grilled chicken, pork, or fish.
Use as a marinade for tofu or vegetables.
Add to tacos or wraps.
Helps to cool down the palate from the spice.
Complements the flavors of the jerk seasoning.
Discover the story behind this recipe
Jerk seasoning is a staple of Jamaican cuisine and is used to flavor a variety of dishes.
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