directions
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1
Place cilantro, ginger, lime juice and olive oil in a medium bowl
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2
Stir around to combine
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3
Stir in the brown sugar, nutmeg, cayenne, allspice, cinnamon and salt
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4
Use immediately or cover and refrigerate up to 2 days. Yield: 3/4 cup SUGGESTED USE: The Caribbean flavors in this paste are similar to the previous recipes but are unusual in that they blend sweet spices like cinnamon and allspice with the more savory flavors of cilantro and ginger
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5
Try this on pork loin (4 hours), pork tenderloin (2 hours), pork or lamb kabobs (1 to 3 hours) or boneless leg of lamb (8 hours).
Jamaican Jerk Paste
ingredients
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely minced fresh ginger
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 3 tablespoons golden brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt