Ingredients
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1/2 cup finely chopped onions
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1/3 cup finely chopped scallions, 4 to 6 scallions
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1/4 cup firmly packed fresh thyme leaves and tender stems
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4 cloves garlic, finely chopped
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2 tbsp. fresh orange juice
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2 tbsp. fresh lime juice
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2 tbsp. hot pepper sauce, made from scotch bonnets or habanero chilies, if possible. Or 1 to 3 scotch bonnets or habanero chilies, seeded and minced, depending on taste
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1 tbsp. finely chopped fresh ginger
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2 tsp. ground coriander
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2 tsp. black pepper, freshly ground
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1 tsp. salt
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1/2 tsp. ground nutmeg
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1/2 tsp. ground cinnamon
Directions
- Combine all the ingredients in a small bowl and mix to form a coarse paste. Use immediately or transfer to a glass jar, cover and refrigerate for as long as 1 month.
Recipe Note
Blog post: https://www.lobels.com/jerk-seasoning-119
