Jerk Paste

Very Easy
Enough for roughly 2 lbs. of boneless chicken, shrimp or fish, or one whole cut-up chicken
None Specified

1/3 cup diced yellow onion

1 bunch green onions, roughly chopped

2 cloves garlic

1 habanero pepper, seeded

2 tbsp. apple cider vinegar

1 tbsp. light brown sugar

1 tsp. dried thyme

1 tsp. coarsely ground black pepper

3/4 tsp. ground allspice

1/2 tsp. ground nutmeg

1/2 tsp. kosher salt


Combine all ingredients in a food processor; pulse until very finely chopped.

To Use: Toss marinade with chicken, shrimp or fish in a large bowl; cover with plastic wrap and refrigerate 3-24 hrs. Remove chicken or fish from marinade/paste and discard remaining paste. Grill chicken or fish as usual.