Jamaican Jerk Paste

0 Reviews
ADD YOUR REVIEW
Yield
1/3 cup (serving size: about 1 tablespoon)
Ann Taylor Pittman
January 2010
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up