directions
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1
Combine all ingredients in a food processor or mini- processor and puree as smoothly as possible
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2
Use immediately or cover tightly and refrigerate up to 1 week. Yield: 1 cup SUGGESTED USE: This is a savory form of a jerk paste
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3
Without the use of the sweet spices like cinnamon and allspice it is more versatile
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4
Try it rubbed under the skin and over the outside of a whole chicken (2 hours) or all over chicken pieces (2 hours)
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5
It is also very nice on shrimp (30 minutes) or use on a boneless leg of lamb (4 to 6 hours).
Caribbean Spice Paste
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 small onion, chopped
- 1-1/2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 2 jalapeno chilies, seeded and chopped
- 2 tablespoons minced fresh parsley
- 1 tablespoon dried thyme
- 1 /2 teaspoon dry mustard
- 1/2 teaspoon salt