jamaican jerk sauce (authentic)

1 batch
Dried Habanero chiles or more, (ground)
⅓ cup Onion powder
2 teaspoons Salt
1 teaspoon Ground allspice
1 teaspoon Ground black pepper
1 teaspoon Dried thyme
2 teaspoons Dried cinnamon
2 teaspoons Dried nutmeg

Another dish you could try is Coconut Shrimp. Just deep fry some shrimp in a batter to which you've added some shredded coconut. A good dipping sauce would be crushed pineapple with a couple of good dollops of a West Indian Scotch Bonnet pepper sauce, like Matouk's or Mabel's or Hak Has. To soak up the heat, serve some fried plantains and rice, and plenty of Red Stripe.

Posted in alt.creative-cook by Dave Fricke (greeze@...), who wrote: "Jerk is a dry marinade that you rub on the meat and let it sit in the fridge for a day or two before slow smoking it. If your guests can handle hot stuff, [try this] jerk seasoning mix. Formatted by Cathy Harned. Submitted By CATHY HARNED On 11-29-94

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