Recipe - Jamaican Jerk Sauce

michael grosz vbff60a
One half cup Ground allspice
or
1/3 cup Jamaican ground allspice
One half cup Brown sugar
6 Cl Garlic (to 8)
4 Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1 tablespoon Ground thyme
or
2 tablespoon Thyme leaves
2 bn Scallions
1 teaspoon Cinnamon
One half teaspoon Nutmeg
2 tablespoon 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
One half 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 One fourth cup sauce into each chicken, halved, and
get under the skin and in all the cavities. If it is pork, use a deboned
shoulder, score the fat, and rub the sauce in, using One half cup, or more, per
6 pound 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 harddough 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 firmfleshed
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.

Posted to MMRecipes Digest V4 #195 by "Griff" wgriffin@ix.netcom.com on
Jul 28, 1997