Caribbean jerk sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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