Jamaican jerk paste from Joy of Cooking (75th Anniversary Edition 2006) (page 588) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 05, 2011

    Much more citrus than most jerk pastes. Overall quite tasty if not super authentic. I went with 4 serranos as I couldn't find scotch bonnets.

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