Jamaican jerk sauce

Title: Jamaican jerk sauce

Categories: Sauces, Pork, Chicken, Fish

Yield: 1 Servings

--michael grosz vbff60a--

1/2 c Ground allspice

1/3 c Jamaican ground allspice

1/2 c Brown sugar

6 Cl Garlic (to 8)

4 Scotch bonnet peppers (to 6)

Equivalent) seeds and all

1 tb Ground thyme

<<or>>

2 tb Thyme leaves

2 bn Scallions

1 ts Cinnamon

1/2 ts Nutmeg

2 tb Soy sauce to moisten (about)

Put everything in a food processor and blend until smooth. You may use

allspice berries, if available, but use enough to give the equivalent

of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel

free to increase the garlic, and the hot peppers. I do. The recipe,

double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. If

it is pork, use a de-boned shoulder, score the fat, and rub the sauce

1/2 cup, or more, per

6 lb shoulder. Use less for fish.

Marinate, preferably overnight, and grill over a low fire, until

done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve

traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!

This is the recipe for a Jamaican Jerk Sauce exactly as Christine

Morin posted it here some months ago. Chris is a restaurant owner,

caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate

chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is

VERY popular Jamaican eating... and introduces a pepper called a

Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL

HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.

The SB, as I know it, seems to have "relatives" all over the

Caribbean, Central and South America, and even into the West coast of

the US. One of them is the Habanero.

- Mike for Christine <Miami> -- /

/ ichael

& Ms.

/ / /- / / 10/6/93 / /eslie

MMMMM