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Ingredients (11)

  • 4 large garlic cloves, peeled
  • 4 scallions (white and tender green parts), cut into 1-inch pieces
  • 1 tablespoon fresh thyme leaves
  • 1 Scotch bonnet chile, seeded
  • One 1-inch piece fresh ginger, peeled and coarsely chopped
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon water
  • 1 tablespoon firmly packed dark brown sugar
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Salt
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Nutritional Information
  • Calories60
  • Fat0.45g
  • Saturated fat0.14g
  • Trans fat0g
  • Carbs13.41g
  • Fiber2.08g
  • Sugar6.55g
  • Protein1.75g
  • Cholesterol0g
  • Sodium226.73mg
  • Nutritional Analysis per serving (2 servings) Powered by

There are lots of variations on this classic, all-purpose seasoning paste from Jamaica. Everyone will agree, though, that allspice, garlic, thyme, and lots of Scotch bonnet or habanero chiles are absolute must-haves for a good jerk paste. A little bit really goes a long, long way. Just a few tablespoons will season a large chicken, 2 pounds large shrimp, 2 pork tenderloins, a 6-pound pork shoulder (bone-in), a large flank steak or 2 pounds skirt steak, or 2 to 3 whole 2-pound fish. Chicken and meat can marinate in it overnight, but fish and shellfish are fine with just a few hours.


  1. 1Combine the garlic, scallions, thyme, chile, ginger, vinegar, water, brown sugar, allspice, and nutmeg in a blender or food processor and pulse into a fine paste. Season with salt.

Excerpted from Get Saucy, by Grace Parisi. © 2005, used by permission from The Harvard Common Press.

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