Pastes made of spices, herbs, and onions are the authentic jerk flavoring method. You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habañero peppers are preferred, but you can substitute the milder, more readily available jalapeno or serrano peppers.