JERK Seasoning
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A vibrant homemade Jamaican jerk seasoning blend with citrus and spices. Perfect for chicken, fish, or shrimp.
Ingredients
- 4.93 ml fine sea salt
- 4.93 ml fresh finely ground black pepper
- 29.6 ml coconut sugar
- 29.6 ml onion powder
- 14.8 ml garlic powder
- 14.8 ml cayenne pepper
- 9.86 ml smoked or sweet paprika
- 4.93 ml ground allspice
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 4.93 ml red chile flakes
- 2.46 ml ground cumin
- 4.93 ml dried thyme
- 118 ml freshly squeezed orange juice
- 59.1 ml freshly squeezed lime juice
- 5 clove garlic
- 2 green onions trimmed and chopped roughly
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 4.93 ml dried oregano
- 4.93 ml sea salt
- 1.23 ml freshly cracked black pepper
- 59.1 ml fresh cilantro leaves
- 59.1 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml fine sea salt
- 4.93 ml fresh finely ground black pepper
- 29.6 ml coconut sugar
- 29.6 ml onion powder
- 14.8 ml garlic powder
- 14.8 ml cayenne pepper
- 9.86 ml smoked or sweet paprika
- 4.93 ml ground allspice
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 4.93 ml red chile flakes
- 2.46 ml ground cumin
- 4.93 ml dried thyme
- 118 ml freshly squeezed orange juice
- 59.1 ml freshly squeezed lime juice
- 5 clove garlic
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 4.93 ml dried oregano
- 4.93 ml sea salt
- 1.23 ml freshly cracked black pepper
- 59.1 ml fresh cilantro leaves
- 59.1 ml extra-virgin olive oil
Prepare
- 2 green onions, trimmed and chopped roughly
Let's Cook
-
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.
-
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.
-
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.
-
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.