Dips & Sauces

Jerk Paste Marinade

Cooking method:

  • Prep Time: 5 mins
  • Total time: 5 mins
  • Skill Easy
  • Serves 4 people

Jerk Paste Marinade

TIP: Wear gloves when preparing the chilli



Tip: Allergy Advice

This dish contains the following allergens: Soy

Recipe tags


  • 3 spring onions trimmed, cut in 3
  • 2 garlic cloves, peeled
  • 1 scotch bonnet chilli, deseeded
  • 4cm piece of ginger, peeled
  • 10g fresh coriander stalks and leaves
  • Zest and juice 1 lime
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 nutmeg, grated
  • 1 teaspoon ground allspice
  • 1 tablespoon soy sauce

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Assemble blade into the chopper bowl.

  • Step 2

    Place onions, garlic, chilli, ginger and half the coriander into the bowl.

  • Step 3

    Install the processing lid onto the bowl, then assemble the power base onto the processing lid.

  • Step 4

    Press and hold the power button and pulse a few times until roughly chopped.

  • Step 5

    Remove power base and lid. Add the remaining coriander and ingredients. Replace lid and power base. Press and hold the power button and process until chopped for about 10 seconds.

  • Step 6

    Remove power base, lid and blades. If not using immediately, the marinade can be stored in an air tight container in the refrigerator for up to one week.