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JERK PASTE

MAKES ABOUT ½ CUP

JERK PASTE OFFERS A MARINADE-STYLE INFUSION with the same Herbaceous zip as jerk seasoning. I use it for grilling vegetables and to season crumbly tofu for tacos but you’ll want to use it on everything from chicken for the grill to fish and meats. Soy sauce gives the paste a deep umami-quality (you know, the fifth sense of taste) that brings all the flavors together. If you decide to enhance the paste, make sure you have some CannaOil ready to go to add to the final mixture.

4 large garlic cloves, coarsely chopped

4 scallions, coarsely chopped

1 tablespoon fresh thyme leaves

1 Scotch bonnet pepper, halved (seeded for less heat)

1-inch piece fresh ginger, peeled and roughly chopped

1 tablespoon dark brown sugar

1 tablespoon coconut oil

1 teaspoon ground allspice

¼ teaspoon freshly grated nutmeg

Juice of 2 limes (about ¼ cup)

2 teaspoons soy sauce

½ teaspoon fine sea salt

1. Combine the garlic, scallions, thyme, Scotch bonnet, ginger, brown sugar, coconut oil, allspice, nutmeg, lime juice, soy sauce, and salt in a small food processor and process until smooth.
2. Scrape the jerk paste into an airtight container and refrigerate for up to 1 week.

CANNABOOST: SPIKED JERK PASTE

Substitute 2 teaspoons of CannaOil for 2 teaspoons of the coconut oil and proceed as above. Two tablespoons of the spiked Jerk Paste will deliver a 5 mg dose of THC based on 15% THC herb.