This recipe is distilled from a search for all jerk seasoning recipes off the Internet that I have found, the amounts have been refined with practice and none of my friends have died so...

A good strong jerk seasoning has 6 Habanero chilies in it, beyond that you are into specialist hot food, great stuff! I quite often use dried Habanero chilies as fresh ones are difficult to find!



  • 2 - 10 Scotch Bonnet or Habanero chilies
  • 1 large green onion
  • 4 shallots
  • 2 bunches of spring onions
  • 1 cup of parsley
  • 6 cloves of garlic
  • 1 Tbs. of chopped ginger
  • 1 Tbs. of salt
  • 3 tsp. of thyme
  • 4 tsp. ground all spice
  • 2 tsp. black pepper
  • 1 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 cup of lime juice
  • 1/4 cup of lemon juice.
  • 3 Tbs. light soy sauce
  • 2 Tbs. nut oil
  • 3 Tbs. brown sugar

Combine the chilies, onion, shallots, spring onions, parsley, and garlic in a food processor and purée to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, nut oil, and brown sugar.

Correct the seasoning, adding soy sauce or salt to taste.

The mixture should be very flavourful and very strong!!

Add water to obtain a thick but pourable paste. Marinate the meat in the jerk mixture overnight if possible.

Grill or preferably barbecue to taste.

Refrigerated, the jerk seasoning should last for weeks, but it is better used sooner. Store in a glass jar with a non-reactive lid.

Note: Wear gloves when handling chilies. If you want a milder jerk you can substitute other chilies. Twelve Scotch bonnets will give you the full force Jamaican jerk. Grow into it if you are not adapted