Caribbean jerk sauce

Yield: 1 Servings

Measure Ingredient
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
¼ teaspoon Cayenne
1 tablespoon Dried Thyme
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Salt
1 tablespoon Brown sugar
½ cup Orange juice
¾ cup Vinegar
¼ cup Soy
¼ 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 MC-Recipe Digest by Pepper <pak@...> on Apr 26, 1998

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