Chef And Steward's Jerk Seasoning

Chef And Steward's Jerk Seasoning
4.7 from 3 ratings
The basis for any jerk recipe, this flavorful seasoning and marinade will last in the fridge for roughly 6 to 8 weeks in an airtight container. This is a riff on a popular jerk seasoning recipe from my food blog, Chef and Steward.
  • 1/4 cup jamaican allspice berries or 3 tablespoons ground allspice
  • 1 tablespoon black peppercorns or 2 teaspoons ground black pepper
  • 1 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cooking oil, such as sunflower or canola
  • 5 medium-large onions, peeled and roughly chopped
  • 12 cloves garlic
  • 8 sprigs fresh thyme
  • 1-2 scotch bonnet peppers (*substitute with aji peppers but add ⅛ tsp highnoon spice scotch bonnet seasoning if not using scotch bonnets)
  • 3 tablespoon distilled cane vinegar or white vinegar
  • 1 tablespoon peeled and chopped fresh ginger
  • 4 cup chopped scallions or green onions
  1. Put 1/4 cup allspice berries and 1 tablespoon black peppercorns in a spice grinder and grind.
  2. In a small bowl, add the ground allspice and pepper along with 1 1/2 teaspoons salt, 1 teaspoon brown sugar, 1/2 teaspoon grated nutmeg and 1/2 teaspoon cinnamon and mix to combine.
  3. Pour 1/2 cup oil in a blender or food processor along with 5 chopped onions, 12 cloves garlic, 8 sprigs fresh thyme, 1 to 2 Scotch bonnet peppers, 3 tablespoons vinegar and 1 tablespoon chopped ginger and pulse until puréed. Add the dry spice mix and pulse until incorporated.
  4. Add 4 cups chopped scallions and pulse. Use immediately or store in an airtight container in the fridge.