Jamaican Jerk Paste

Cooking Light
1/3 cup (serving size: about 1 tablespoon)


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1 Scotch bonnet pepper
1/2 cup chopped green onion tops
1/4 cup finely chopped red onion
1 tablespoon brown sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 teaspoon salt
1 teaspoon fresh thyme leaves
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground allspice
2 garlic cloves, chopped


1. Cut Scotch bonnet pepper into quarters. Remove and discard seeds and membranes from 3 pepper quarters; leave seeds and membrane intact in remaining pepper quarter. Place pepper and remaining ingredients in a mini chopper, and process until a fine paste forms.

Created date

December 2009

Nutritional Information

Calories 19
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 4.8 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 396 mg
Calcium 13 mg