I first tried Jamaican food when I moved to the greater Miami area in 2008 and was blown away by how flavorful it is! I knew I wanted to create my own recipe using these flavors to share with all of you!
One of the most popular styles of cooking in Jamaica is called Jerk and it refers to spices that are combined to form either a dry rub or a paste that you put on meat or vegetables. Allspice and scotch bonnet peppers are two of the most common main ingredients used to make jerk seasoning.
When developing a recipe for Jamaican jerk seasoning, I found that a spice paste adheres better to proteins versus a dry rub because of the oil in it. I also discovered that adding lime juice and zest to this spice paste is what really takes it to the next level!
When all the ingredients are blended together, they create this beautiful golden color!
I recommend using this Jamaican Jerk Spice Paste on chicken and pork, and trying a dry rub version of this spice paste on ribs. It will blow your mind!!
Here’s a pro tip for you! If you want to make this as authentic as possible, throw allspice berries on your fire- the allspice berry comes from the Pimento Wood tree, Pimento wood is the wood traditionally used in Jamaican Jerk cooking in Jamaica.