Jerk paste

Jerkpasta

Scotch bonnet and spring onion, the wet way

You need
  • 6 spring onions, roughly chopped
  • 2 scotch bonnets, seeded for less heat
  • 4 garlic cloves
  • 2 msk fresh thyme leaves
  • 1 msk ground allspice
  • 1 msk soy sauce
  • 1 msk lime juice
  • 1 msk neutral oil
  • 2 tsk coarse salt
  • 1 tsk dark brown sugar

Blend it, then rub it in hard. Everything into a blender until it is a rough paste, not a purée. Work it into slashes in pork shoulder or chicken thighs with your hands. Wear gloves: scotch bonnet stays on skin for hours.

Leave it on overnight in the fridge. A paste holds more fresh onion and chilli against the meat than a dry rub can, which is why it suits a thick cut.

It scorches faster than a dry rub because of the sugar and the fresh onion. Cook it indirect and keep it away from the flames.