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