Jerk Paste Marinade
A blast of Caribbean flavours in this Jerk Paste. Fresh blend of herbs and spices makes this Jamaican Jerk Marinade the one to reach for.
Mr and Mrs Cool have devised their own Caribbean Jerk Marinade. This marinate is used in Jamaican cooking for chicken, pork and seafood but it’s also good mixed into vegetables. It’s ready to rumble straight from the jar with that classic Caribbean flavour that’ll have you sucking on them bones.
We use 44% Scotch Bonnet Chillies so this one really does pack a punch, it’s certainly fiery! What other reason do you need not to share your jerk chicken? Crack open a can of red stripe, put the tunes on and kick back while you wait to devour. This is a winner, winner jerk dinner for fish, pork or veg.
SUGGESTED USES: Use 50g per kg weight, score the chicken or pork etc with a knife and rub the jerk paste into the groves and all over it. Cover as much of it as possible and leave it overnight for best results or 4 hours minimum. You’ll be ready to cook it the next day which will be ideal as all the flavours with penetrate, it’s so, so nice. Ideal for the BBQ or just cook straight in the oven the jerk paste will speak for itself.
We can also provide catering tub so please ask for details.
Ingredients: Scotch Bonnet Chilli (44%), Scallion (26%), Garlic, Pimento (5%), Water, Brown Sugar, Soya Sauce (Water, SOYABEAN, WHEAT Salt), Black Pepper, Ginger, Salt, Spices, Thyme, Lime Juice, Spirit Vinegar.
For allergens see ingredients in BOLD CAPITALS.
This is a digital mock-up image, the label on the product may differ from the online image, the contents however remain the same listed within the ingredients.