the life and times of J T Frey

Mild Jerk Paste

Caribbean flavor without the heat. I like to smear this on skinned, deboned chicken thigh to marinate through the day and then grill and serve with the extra paste as a sauce/garnish.


  • 6 green onions, chopped
  • 1 habañero pepper, seeded and chopped
  • 4 tbsp fire-roasted red pepper, chopped
  • 2 tbsp sun-dried tomato (in oil), chopped
  • 1 tsp garlic powder
  • ½ tsp dried basil, ground
  • ½ tsp dried thyme, ground
  • 2 tsp allspice berries, ground
  • 1 tsp mustard seed, ground
  • ¼ tsp black pepper, ground
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp champagne vinegar
  • 2 tbsp molasses
  1. Place all ingredients except vinegar and molasses in a blender or food processor and process to a chunky paste.
  2. Add the vinegar and molasses and continue to process until uniform. The paste can still have a slightly shaggy texture.

Written by Jeff Frey on Wednesday August 11, 2021
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