Ginger Onion Garlic Paste And Jerk Paste

Here I am going to kill two birds with one stone again and this time I have to because it is a must.

Step 1:

In a blender  add 2 cloves of garlic, either 1 shallot, 1 onion or 3 green onions, 1 small piece of ginger washed peeled and chopped then blend.  This is the ginger onion garlic paste 1/4 cup of water for ease of processing,  that  you will need for making the jerk paste.

You can’t have one without the other here.  If you want to add 1 habenero or scotch bonnet deseeded,  go right ahead.  Then this will be how the jerk paste starts if you do not want to add red chili powder or hot pepper sauce. If you want to add then don’t add the chili.

Step 2:

In a mortar and pestle add 1 pinch each of black peppercorns, cumin seeds, coriander seeds, 1 broken piece of star anise, 2 cloves, 4 allspice berries,  1 small piece of broken cinnamon stick, grind in to a coarse powder and add them to a bowl.

Step 3:

This is the final step  after adding the contents of the mortar in to a bowl add 2 tbs of the onion ginger garlic paste  because  we are going to need this for the next recipe coming up.  Stay tuned for this one.

Add to the spicy mixture in a bowl 1 tbs of lemon or lime juice, 1 tsp of turbinado sugar,  1 pinch each of parsley, basil, oregano, marjoram, white pepper, paprika, thyme, grated nutmeg, either 1 bullion cube or 3 pinches of vegtea seasoning, if you did not put a scotch bonnet or habenero in the blender when you made the ginger garlic onion paste then you can add 1 pinch of red chili powder or 1 drop of hot pepper sauce.

This is ideally  used for when you want to barbecue and brings out very good flavor in your ribs, fish, chicken, turkey,  quail, rabbit,  Cornish hen and even duck.

The types of ribs I am talking about  is only from beef, veal, lamb and goat.

Please let me know  how you like the taste of this yummy spice mix. I will more then welcome your feedback.