Jerk Seasoning by Eric Mathura

Ingredients: 

2 TB Salt

2 TB Black Pepper

1 TB All Spice Powder 

1 TB Clove Powder

1 TB Garlic Powder

4 Scotch Bonnet Peppers (Use more if you want it spicier)

1 Package Of Thyme

2 Yellow Onions

2 Green Onions

6 TB Soy Sauce (VH Brand Soy Sauce to make Gluten Free) 

Yield: Roughly 5lb worth of chicken worth 

Directions:

1. Wash all ingredients (Peppers, Thyme, Onions).
2. Remove the stems from the peppers and onions. Discard the skins of the onions. 
3. Combine all ingredients in a blender.
4. Blend until pureed. If it’s too chunky for your desire add a bit more water until your liking.
5. Store in a container and refrigerate. The sauce is good for about 2 weeks if refrigerated.