Recipes

Caribbean Spice Paste
  • Ingredients
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 small onion, chopped
  • 1-1/2 tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 2 jalapeno chilies, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dried thyme
  • 1 /2 teaspoon dry mustard
  • 1/2 teaspoon salt
Directions
  1. Combine all ingredients in a food processor or mini- processor and puree as smoothly as possible
  2. Use immediately or cover tightly and refrigerate up to 1 week. Yield: 1 cup SUGGESTED USE: This is a savory form of a jerk paste
  3. Without the use of the sweet spices like cinnamon and allspice it is more versatile
  4. Try it rubbed under the skin and over the outside of a whole chicken (2 hours) or all over chicken pieces (2 hours)
  5. It is also very nice on shrimp (30 minutes) or use on a boneless leg of lamb (4 to 6 hours).


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