Jamaican Jerk Dry Spice Marinade Paste

1.Prepare the aromatics: Wearing gloves, carefully mince the Scotch Bonnet peppers, removing seeds and membranes for less heat if preferred. Finely chop the scallions and mince the garlic.

2.Combine wet ingredients: In a medium bowl, whisk together the dark brown sugar, soy sauce, apple cider vinegar, and olive oil until the sugar begins to dissolve.

3.Add fresh ingredients: Stir in the grated fresh ginger, chopped scallions, and minced garlic into the wet mixture.

4.Incorporate dry spices: Add the ground allspice, dried thyme, cinnamon, nutmeg, black pepper, mace (if using), cloves, and salt to the bowl.

5.Mix thoroughly: Whisk or stir the mixture vigorously until all the spices and fresh ingredients are fully incorporated into a thick, aromatic paste. Taste and adjust salt if necessary.

6.Marinate: Use this paste to thoroughly coat chicken, pork, or firm tofu. For best results, cover the protein and refrigerate for a minimum of 4 hours, or preferably overnight.

7.Cooking: Remove the marinated items from the refrigerator 30 minutes before cooking. Grill over medium-low heat, turning frequently, or bake at 180°C (350°F) until cooked through and slightly charred.