Caribbean · Jamaican pantry
Jamaican Wet Jerk Rub
A bold, fresh jerk marinade made with thyme, scallion, Scotch bonnet, pimento, lime, and warm spices for chicken, pork, vegetables, and more.
1½ cupsyield15 minprepNo cookmethod3 mostorage
From Dianne's kitchen
Fresh herbs make the difference
A wet jerk rub brings the brightness of fresh thyme, scallion, lime, garlic, and Scotch bonnet together with the unmistakable warmth of pimento and other spices.
Blend a jar ahead and you have a powerful flavor base ready for chicken, pork, fish, tofu, vegetables, and marinades.
What you'll need
Ingredients
- 1 bunch fresh thyme, about 1 ounce
- 1 bunch scallions, about 7 stalks
- 1–2 Scotch bonnet or habanero peppers
- ¼ cup neutral oil
- 4 garlic cloves
- 1 tablespoon pimento seeds (allspice berries)
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2–3 teaspoons salt
- Juice of 1 large lime
- 2–3 teaspoons browning sauce or soy sauce
Step by step
Instructions
- Wash the thyme and scallions. Roughly chop the scallions and remove only the toughest thyme stems.
- Add all ingredients to a blender or food processor.
- Blend until a thick, spoonable paste forms. Add a small splash of water only if needed to help the blender move.
- Taste carefully and adjust salt or pepper to your preferred heat level.
- Transfer to a clean glass jar, cover, and refrigerate for up to 3 months.
- Use 3–4 tablespoons to marinate 3–4 pounds of meat, vegetables, or tofu. Marinate chicken for at least 4 hours or overnight; marinate vegetables or tofu for about 30 minutes.
Dianne's kitchen tip
Treat Scotch bonnet with care.
Wear gloves when handling hot peppers, and do not touch your eyes or face.
Start with one pepper for a gentler rub. You can always blend in more after tasting.