Jamaican jerk sauce #2
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
Directions
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.