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Jamaican Jerk Seasoning, Extra Hot
With three times as much scotch bonnet chiles added to our extra hot version, this Jamaican Jerk Seasoning packs a huge punch and is not for the faint of heart! Scotch bonnet chiles are commonly used in Jamaican cuisine, for good reason!
Toasted onion, salt, garlic, allspice, sugar, Mediterranean thyme, scotch bonnet chiles, chives, black pepper, nutmeg, Saigon cinnamon and sage.
Residents of this severe climate eat hot food to induce sweating, which cools the body. Most people think of chicken when they hear Jamaican Jerk, but this blend is good on ribs, pork, shrimp and steak. To serve 4-6; mix 6-9 tbsp. spice with 3 tbsp. olive oil, 3 tbsp. soy sauce, 6 tbsp. vinegar, 6 tbsp. o.j. and 4 tbsp. lime juice. Marinate 4-12 hr.
Purchase bottle refills (in bags):
“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. Perfect as is!