CHEF AND STEWARD JERK SEASONING

The basis for any jerk recipe, this flavorful seasoning and marinade will last in the fridge for roughly 6 to 8 weeks in an airtight container.

¼ cup Jamaican allspice berries or 3 tablespoons ground allspice

1 tablespoon black peppercorns or 2 teaspoons ground black pepper

1 ½ teaspoons salt

1 teaspoon brown sugar

½ teaspoon grated nutmeg

½ teaspoon cinnamon

½ cup cooking oil, such as sunflower or canola 5 medium-large onions, peeled and roughly

chopped

1 2 cloves garlic

8 sprigs fresh thyme

1 -2 scotch bonnet peppers (substitute with aji peppers but add ⅛ teaspoon Highnoon Spice Scotch Bonnet Seasoning if not using scotch bonnets) 1 tablespoon peeled and chopped fresh ginger 4 cups chopped scallions or green onions 3 tablespoons distilled cane vinegar or white vinegar

1 . Put ¼ cup allspice berries and 1 tablespoon black peppercorns in a spice grinder and grind.

2 . In a small bowl, add the ground allspice and pepper along with 1 ½ teaspoons salt, 1 teaspoon brown sugar, ½ teaspoon grated nutmeg and ½ teaspoon cinnamon and mix to combine.

3 . Pour ½ cup oil in a blender or food processor along with 5 chopped onions, 1 2 cloves garlic, 8 sprigs fresh thyme, 1 to 2 Scotch bonnet peppers, 3 tablespoons vinegar and 1 tablespoon chopped ginger and pulse until pureed. Add the dry spice mix and pulse until incorporated.

4 . Add 4 cups chopped scallions and pulse. Use immediately or store in an airtight container in fridge.