Jerk Seasoning
15m prep 0s cook 15m ready
A vibrant homemade Jamaican jerk seasoning blend with citrus and spices. Perfect for chicken, fish, or shrimp.
Ingredients
- 1 tsp fine sea salt
- 1 tsp fresh finely ground black pepper
- 2 tbsp coconut sugar
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper
- 2 tsp smoked or sweet paprika
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp red chile flakes
- 1/2 tsp ground cumin
- 1 tsp dried thyme
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 5 clove garlic
- 2 green onions trimmed and chopped roughly
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 14 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1771 mg
- Iron: 27 mg
- Magnesium: 333 mg
- Phosphorus: 1372 mg
- Potassium: 4560 mg
- Zinc: 11.4 mg
Let's Cook
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Step 1.
In a medium bowl, combine 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 2 tablespoons coconut sugar, 2 tablespoons onion powder, 1 tablespoon garlic powder, 1 tablespoon cayenne pepper, 2 teaspoons smoked or sweet paprika, 1 teaspoon ground allspice, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1 teaspoon red chile flakes, ½ teaspoon ground cumin, and 1 teaspoon dried thyme. Whisk or stir until evenly blended.
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Step 2.
Transfer the jerk seasoning to an airtight spice jar and store in a cool, dark pantry. Use within 3 months for best flavor.
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Step 3.
In a blender or food processor, combine ½ cup freshly squeezed orange juice, ¼ cup freshly squeezed lime juice, 5 cloves garlic (peeled), 2 green onions (trimmed and roughly chopped), ¼ teaspoon ground cumin, ¼ teaspoon ground coriander, 1 teaspoon dried oregano, 1 teaspoon sea salt, ¼ teaspoon freshly cracked black pepper, ¼ cup fresh cilantro leaves, and ¼ cup extra-virgin olive oil.
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Step 4.
Pulse the mojo sauce ingredients until the mixture is uniform and creamy but still has a bit of texture, about 10–15 short pulses. Serve immediately, or refrigerate in a sealed container for up to 2 days. After 2 days, the sauce can still be used as a marinade for chicken or pork for up to 1 week.
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