Jamaican jerk sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Ground Allspice |
| ½ | cup | Brown Sugar 8 Garlic cloves 6 Scotch Bonnet Peppers (or equivalent) seeds and all |
| 1 | each | TB ground Thyme, or 2 TB thyme leaves |
| 2 | bunches | Scallions |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| Soy sauce to moisten (2 TBS) | ||
Directions
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 ½ 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 ¼ cup sauce into each chicken, halved, and get under the skin and in all the cavities. It is is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using ½ cup, or more, per 6 lb 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 hard-dough bread, and LOTS of Red Stripe Beer! Submitted By SANDEE EVELAND On 11-29-94