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Turks and Caicos Jerk Seasoning Paste
Turks and Caicos Jerk Seasoning Paste is a traditional Turks and Caicos Islander recipe for a classic spicy marinade used in the preparation of jerked meats, seafood and vegetables. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Jerk Seasoning Paste.
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Makes:
150ml
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesHerb RecipesVegetable RecipesTurks-caicos Recipes
Jerk-style cooking is native to Jamaica, but it's another cooking style that came to Turks and Caicos from Jamaica. So if you see similarities in this recipe to the Jamaican version it shouldn't be a surprise at all.
Ingredients:
80g spring onions
6 large garlic cloves
1 tbsp fresh ginger. chopped
80g onion, chopped (optional)
2 Scotch bonnet chillies (or according to taste)
6 coriander leaves
1 tbsp dark soy sauce
1 tbsp White vinegar
1 tbsp lime juice
2 tbsp olive oil
1 tbsp dried thyme
1 tbsp ground allspice
½ tsp ground nutmeg
2 tsp brown sugar
Salt and black pepper to taste
Method:
Place all the ingredients in a food processor or blender. Pulse to chop then run the motor until you end up with a chunky or smooth paste depending on the texture you prefer.
Taste and adjust the seasoning to your preference; however, remember not to overdo it as you will still add salt to the meat or vegetables you will be adding the paste to.
Use immediately or store in an airtight container in the refrigerator where it will keep for up to 5 days. You can also freeze it for up to 6 months.
