Recipe - Caribbean Jerk Sauce

6 Scallions; chopped
1 small Onion; chopped
3 Cloves garlic; minced
1 Chili; minced
1 tablespoon Minced ginger
1 tablespoon Ground allspice
1 teaspoon Black pepper
One fourth teaspoon Cayenne
1 tablespoon Dried Thyme
1 teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Salt
1 tablespoon Brown sugar
One half cup Orange juice
Three fourths cup Vinegar
One fourth cup Soy
One fourth cup Olive oil

Mix the spices, salt, sugar and thyme in a bowl. Add the vinegar, soy and
orange juice. Beat well. Slowly add the oil as you continue to beat, to
emulsify the mixture. Blend in the remaining ingredients. Refrigerate 1
hour, then add the meat you wish to marinate. After removing the meat for
cooking, you can cook the marinade in a saucepan over medium heat to reduce
it and make a sauce.

Either sauté the meat or, preferably, barbecue it.
Posted to MCRecipe Digest by Pepper pak@datasync.com on Apr 26, 1998