This is a very traditional Jamaican Jerk Seasoning that can be used on basically any type of meat or fish. It works best as a marinade on raw meat or fish that is going to be put on a grill or BBQ. Marinade your meat/fish for a few hours or overnight if possible before cooking to let the flavours infuse.
This recipe makes 8 tablespoons of marinade, so if you don't use it all you can always freeze it in a ziplock bag or in ice cube trays.
2 tablespoons Allspice Berries
1 teaspoon Black Pepper Corns
1.5 teaspoon Salt
1 teaspoon Brown Sugar
1 tablespoon Fresh Thyme Leaves
1 teaspoon Nutmeg, grated
2 teaspoons Ground Cinnamon
6 Spring Onions, sliced
2 or 3 Scotch Bonnet Peppers, chopped* (without touching them - use a knife and fork)
60ml White Wine Vinegar
1 tablespoon Olive Oil
This makes 8 tablespoons of jerk marinade. You can store it in the fridge for a few days or freeze it in a ziplock bag.
*When chopping the bonnets use a knife and fork or wear plastic gloves to avoid touching the cut pepper as it can be wickedly spicy and literally burn your skin if you get an exceptionally hot one. Obviously you can use more or less scotch bonnets to make the seasoning hotter or milder. I usually use 2 and then chop an additional one very finely and serve it on the side for those who like it hot.
Grind together the allspice berries, black pepper corns, salt, sugar, thyme leaves, grated nutmeg and cinnamon in a herb grinder or food processor. You want to end up with powered spices therefore if there are still a lot of lumps, you may need to use a pestle and mortar to grind the mixture down further.
Put the spring onions and scotch bonnet peppers into a food processor and blitz them down. Add the ground spices, vinegar and olive oil.
Blend until combined.