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  Recipe Home » Misc » Christine's Jamaican Jerk Sauce
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  Christine's Jamaican Jerk Sauce
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 164
Ingredients:
1/2 cup Ground Allspice
1/2 cup Brown Sugar -- or more
6 Garlic cloves -- (6 to 8)
4 Scotch Bonnet Peppers -- (4
To 6) seeds and all -- (or
Equivalent)
1 tbsp Ground Thyme
(or 2 TB thyme
Leaves)
2 bunch Scallions
1 tsp Cinnamon
1/2 tsp Nutmeg
Soy sauce to moisten
(2 TBSP)
Instructions:
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. It is pork, use a de-boned
shoulder, score the fat, and rub the sauce in, using 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.

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