Photo by Julie O’Malley (Sticky Jerk Salmon with Mango Slaw)
Jerk Paste (Thermomix)
1/2 tsp coriander seeds
3 tsp black peppercorns
1/2 tsp each: ground cinnamon, ground coriander, freshly grated nutmeg
1 tsp ground allspice
- Place all the spice mix into a spice grinder. Process until powder like.
3 garlic cloves, peeled
2 long red chillies, seeds removed, cut into chunks (if you like hotter, leave seeds in)
1.5cm piece fresh ginger, peeled
zest of 1/2 lime, juice of 1
70ml olive oil
1/2 bunch fresh thyme, leaves only
- With blades turning on speed 7, drop garlic, chillies and ginger through opening in the lid. Scrape down bowl.
- Add rest of ingredients including the processed spices and blend to a smooth paste, 20 secs/speed 10. Scrape from the bowl and use as needed.
Can be split up and frozen.