Alaskan C...Jamaican Jerk Paste recipe...Hot

smokn gramma g · July 2006

First I can't take credit for this recipe...I believe I got it from King of the Q...aka "Ted Reader". This is one of the best jerk recipes I have tasted.[p]Ing.
3 Habenaro Peppers(I use 4, cause we like heat)
6 green onions
1/4 C cold water
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
1/2 C chopped fresh thyme
6 cloves of garlic
2 tbsp. ground all spice
1 tsp. ground clove
1tsp. ground cumin
1/4 C olive oil
1/4 C freshly squeezed lime juice (makes a difference, I tried both).
1 tsp. black pepper (again, I use fresh cracked...big chunks)
2 tsp. salt
In food processor or blender puree the habenaro peppers(use gloves), green onions and water till smooth. Add cilantro, parsley, thyme and garlic and continue to puree until smooth. Add all spice, clove, cumin, olive oil, lime juice, pepper and salt. Mix until fully incorporated.
Refrigerate until needed.[p]I just rub wings, pork tenderloin is really good with this stuff, and let sit for at least 6 hours.
Then I take some of the paste(bout a 1/4 C) an mix with honey, 1/2 bottle of beer and about 2 cups of favorite bbq sauce. For basting! mmmmm, delicious!
I freeze any leftover paste that I don't use!