Jamaican jerk sauce (l.a. times)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| LARRY LUTTROPP FVKC70A | ||
| L. A. TIMES FOOD SECTION | ||
| 6 | Green onions -- green parts | |
| ; only -- thinly sliced | ||
| 2 | larges | Shallots -- finely minced |
| 2 | larges | Cloves garlic -- finely |
| Minced | ||
| 1 | tablespoon | Fresh ginger -- peeled & |
| ; finely minced | ||
| ⅓ | Scotch bonnet or habanero | |
| Chile -- seeded & finely | ||
| ; minced -- or to taste | ||
| 1 | tablespoon | Ground jamaican allspice |
| 1 | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 1 | tablespoon | Fresh thyme |
| 1 | teaspoon | Coarse salt |
| 1 | tablespoon | Dark brown sugar -- packed |
| ½ | cup | Fresh orange juice |
| ½ | cup | Rice wine vinegar |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Soy sauce |
| ¼ | cup | Olive oil |
Directions
In bowl combine green onion tops, shallots, garlic, ginger and chile.
Set aside. In another bowl combine allspice, peppers, cinnamon, nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegars and soy sauce. Slowly drizzle in oil while whisking constantly. Add green onion mixture. Stir to combine.
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:31) (163) Fido: Interco