Wet jerk sauce (jamaica)

1 Servings

Ingredients

Quantity Ingredient
2½ Scotch bonnet chilies; stemmed
1 medium Onion; coarsely chopped
4 Shallots; coarsely chopped (about _1/4cup) (up to 5)
2 bunches Chives or scallions; trimmed to remove the roots and coarsely chopped
1 cup Coarsely chopped fresh flat-leaf parsley
4 Garlic cloves; coarsely chopped
1 tablespoon Finely chopped fresh ginger
3 tablespoons Salt or to taste
2 teaspoons Chopped fresh thyme (or dried)
2 teaspoons Ground allspice
1 teaspoon Freshly ground black pepper
½ teaspoon Freshly grated nutmeg
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ cup Fresh lime juice or distilled white vinegar
3 tablespoons Soy sauce
2 tablespoons Vegetable oil
1 tablespoon Brown sugar
2 tablespoons Water or as needed

Directions

Philadelphia Online -- Philadelphia Daily News

Combine the chilies, onion, shallots, chives, parsley and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to obtain a thick but pourable paste. Makes 1_1/2 cups, enough jerk seasoning for 2 pounds meat, chicken or seafood. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997

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