stir it up

We are on our last jar of jerk seasoning, and I’ve promised a friend a taste of the Caribbean. It has to be home made.

It’s handy when you’ve posted the recipe yourself! I check my blog in the greengrocer’s for the recipe, and pick up a batch of habañero and cassette chillis, just to mix things up.

Lemon thyme is on sale so I choose that over regular thyme.

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I’m not cooking with onion much these days so I pick up a bunch of Chinese leek flowers and some celery instead of the usual spring onions or scallions as we call them in Ireland.

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This is going to be the quickest batch ever, I tell myself. At home, I pull out the Allspice and nutmeg from the back of the cupboard and pulverise the little black peppers in my pestle and mortar.

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I get to chopping and soon I have the blender on the go.

I find some sage in the freezer and throw that in as well. Lemon thyme? Why not. We’re in Australia.

As usual, I use a mix of white vinegar and water to loosen things up when the blender struggles. I poke around with a chopstick in between times, and throw in a few spoonfuls of salt and brown sugar.

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The result is pretty pungent stuff, but even now I can smell the aromas mixing. It’s going to be a good batch, I hope.

Lastly, I squeeze a fresh lime into the mixture and stir it in. I like to leave the lime till last, as I find the blender changes the flavour.

That’ll sit in the fridge now for a day or so to settle, then I will pour into sterilised glass jars to keep for longer.

We’re in business!

 

 

 

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