Jamaican Jerk Paste

This recipe goes with Jerk Mackerel with Papaya Salad

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

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Nutritional Information

Amount per serving
  • Calories: 19
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 4.8g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 396mg
  • Calcium: 13mg

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

Preparation

  1. 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.
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