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Jamaican Jerk Paste

Yield 1/3 cup (serving size: about 1 tablespoon)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.