{"id":7784,"date":"2021-11-03T12:56:16","date_gmt":"2021-11-03T18:56:16","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7784"},"modified":"2023-01-23T11:16:54","modified_gmt":"2023-01-23T18:16:54","slug":"jamaican-jerk-paste","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/11\/03\/jamaican-jerk-paste\/","title":{"rendered":"Jamaican Jerk Paste"},"content":{"rendered":"<p><span class=\"wpurp-recipe-description\">Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it&#8217;s also tasty on grilled <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/10\/15\/sizzling-seafood-part-two\/\">fish<\/a>. It originally called for fifteen Scotch bonnets which makes an extremely hot paste, so feel free to lower this amount or substitute habaneros.<br \/>\n<\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3>Jamaican Jerk Paste Ingredients<\/h3>\n<ul>\n<li>10 large scallions, sliced, white part only<\/li>\n<li>15 cloves garlic, crushed<\/li>\n<li>12 <a href=\"https:\/\/www.burn-blog.com\/recipe\/pineapple-mango-salsa-soup\/\">Scotch bonnet peppers<\/a>, stems removed, crushed first, then sliced<\/li>\n<li>1 large onion, sliced<\/li>\n<li>3 teaspoons chicken bullion powder<\/li>\n<li>1\u00bd teaspoons red Spanish paprika power (smoked <em>piment\u00f3n<\/em>), or substitute chipotle powder<\/li>\n<li>\u00bd teaspoon ground cinnamon<\/li>\n<li>\u00bd teaspoon ground nutmeg<\/li>\n<li>1\/4 cup ground allspice<\/li>\n<li>Bunch of fresh thyme, chopped<\/li>\n<li>3\/4 cup salt<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li><span class=\"wpurp-recipe-description\">\u00a0<\/span>Combined all ingredients in a food processor and process until a thick paste consistency is achieved.<\/li>\n<li>Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@kindelmedia?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Kindel Media<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/bread-food-healthy-wood-8352799\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Jamaican jerk paste not only works very well with pork or chicken, it&#8217;s also tasty on grilled fish. Adjust the heat as you see fit. <\/p>\n","protected":false},"author":5,"featured_media":7785,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[725,722,723,466,719,718,724,721,334,150,720],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7784"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7784"}],"version-history":[{"count":1,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7784\/revisions"}],"predecessor-version":[{"id":7786,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7784\/revisions\/7786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7785"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}