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.
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.
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.
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.
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!