Well the marinade version of the "seasoning" (which is like pasty relish) is more liquidy.
The Hot Pepper
The Hot Pepper
The Hot Pepper
It also depends on what different brands call it. Seasoning to me is usually dry but it can be wet in Jamaica. Like Walkerswood. Paste, sauce, marinade lol. They also have a marinade which is more like a BBQ sauce consistency. What are you trying to do? Cook with it rubbed in, or marinate with it?
salsalady
Looking for a sauce/ marinade we can make at the community hot sauce class end of January. Something that can be put in mason jars or sauce/bbq bottles.
I made one today with onion, scallion, vinegar, rum, cinn, nutmeg, ginger, thyme, red pepper, bunch of other stuff. It turned out thick, like a paste. I could thin it with water, just dont know what the target should be.
I made one today with onion, scallion, vinegar, rum, cinn, nutmeg, ginger, thyme, red pepper, bunch of other stuff. It turned out thick, like a paste. I could thin it with water, just dont know what the target should be.
The Hot Pepper
Jerk is an acquired taste for a community project, I'd opt for a "jerk BBQ sauce" and use the flavors of jerk but pulverize it and make it sweeter. Use dark rum and and a little molasses. Maybe even pineapple juice. Consistency of BBQ sauce.