Chef Marcus Samuelsson shared this recipe for jerk mix from his cookbook, "The Soul of New Cuisine."

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Ingredients

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Directions

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  • Heat oil in a small skillet over medium heat. When oil is hot, add garlic and jalapenos and saute until garlic just starts to brown, about 3 minutes. Add allspice, cinnamon, cayenne, and brown sugar. Cook, stirring constantly, until sugar dissolves and mixture starts to clump together. Remove from heat and let cool slightly.

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  • Transfer mixture to jar of a blender. Add thyme, white pepper, salt, ginger, scallions, lime juice, and vinegar; blend until smooth. Jerk mix may be stored in an airtight container, refrigerated, up to 10 days.

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