Homemade Jamaican Jerk Seasoning

Steps

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1. 1
   Gather all fresh ingredients including thyme, rosemary, onions, ginger, scotch bonnet pepper, garlic, and scallion. Wash all produce thoroughly.
   ▶ ≈2:16
2. 2
   Cut onions into quarters and add to the blender along with pimento and cloves, then add the remaining onion pieces.
   ▶ ≈4:00
3. 3
   Add ginger, scotch bonnet pepper, garlic, rosemary leaves (stems can be added if soft and tender), and thyme leaves to the blender.
   ▶ ≈4:58
4. 4
   Pour in the liquid ingredients: white vinegar, grapeseed oil, brown sugar, cinnamon (in moderation), and nutmeg.
   ▶ ≈6:35
5. 5
   Add soy sauce and browning (food coloring) to achieve a rich brown color. Use browning carefully as it is very potent and concentrated.
   ▶ ≈7:55
6. 6
   Add salt sparingly, keeping in mind that soy sauce is already salty—taste and adjust as needed. Blend everything together thoroughly until you achieve a beautiful dark paste.
   ▶ ≈9:18
7. 7
   If the color is too green or not dark enough, add more browning to achieve the desired deep brown hue.
   ▶ ≈10:40
8. 8
   Pour in a small amount of beer (approximately one beer can) and blend once more to fully incorporate.
   ▶ ≈11:30
9. 9
   Transfer the finished jerk seasoning to a jar or container for storage. It will keep in the refrigerator for two to three months. To use: coat chicken, beef, or salmon with the seasoning, place in a zip-lock bag, refrigerate overnight, then cook the following day for best flavor.
   ▶ ≈12:15