Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.05

  2. Title: Jamaican jerk sauce

  3. Categories: Sauces, Pork, Chicken, Fish

  4. Yield: 1 Servings

  5. --michael grosz vbff60a--

  6. 1/2 c Ground allspice

  7. 1/3 c Jamaican ground allspice

  8. 1/2 c Brown sugar

  9. 6 Cl Garlic (to 8)

  10. 4 Scotch bonnet peppers (to 6)

  11. Equivalent) seeds and all

  12. 1 tb Ground thyme

  13. <<or>>

  14. 2 tb Thyme leaves

  15. 2 bn Scallions

  16. 1 ts Cinnamon

  17. 1/2 ts Nutmeg

  18. 2 tb Soy sauce to moisten (about)

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

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

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

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

  23. 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

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

  25. 1/2 cup, or more, per

  26. 6 lb shoulder. Use less for fish.

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

  28. 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

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

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

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

  32. 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

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

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

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

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

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

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

  39. the US. One of them is the Habanero.

  40. - Mike for Christine <Miami> -- /

  41. / ichael

  42. & Ms.

  43. / / /- / / 10/6/93 / /eslie

  44. MMMMM


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