*  Exported from  MasterCook  *

                           JAMAICAN JERK SAUCE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Misc                             Sauces
                Jelly/Jam                        Canning

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           --------MICHAEL GROSZ
                        VBFF60A-------------------
     1/2   c            Ground Allspice
     1/2   c            +Brown Sugar
   6                    To 8 garlic cloves
   4                    To 6 Scotch Bonnet Peppers
                        (or equivalent) seeds & all
   1       tb           Ground thyme
                        <<<OR>>>
   2       tb           Thyme leaves
   2       bn           Scallions
   1       t            Cinnamon
     1/2   ts           Nutmeg
   2       tb           Soy sauce to moisten

  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 1/2 cup
  ground. This will keep "forever" in the refrigerator.
  Feel free to increase the garlic, and the hot peppers.
  I do. The recipe doubles and triples very well.  Rub
  about 1/4 cup sauce into each chicken, halved, and get
  under the skin and in all the cavities. If it is pork,
  use a de-boned shoulder, score the fat, and rub the
  sauce in, using 1/2 cup, or more, per 6-pound
  shoulder. Use less for fish. Marinate, preferably
  overnight, and grill over a low fire, until done.
  Charcoalis ideal. The meat will be smoky pink when
  done, and skin nice and dark. Chop the meat into
  pieces, and serve traditionally with a hard-dough
  bread, and LOTS of Red Stripe Beer! Comments:  This is
  the recipe for a Jamaican Jerk Sauce exactly as
  Christine Morin posted it here some months agao. Chris
  is a restaurant owner, caterer and chef from Jamaica
  and this is her Jerk Sauce recipe and method.  It can
  be made in bulk, refrigerated, and used to marinate
  chicken (whole, half or wings, pork (chops or deboned
  shoulder, or fresh picknic), or a firm-fleshed fish
  like grouper or dolphin. It is VERY popular Jamaican
  eating.....and introduces a pepper called a
  ScotchBonnet; an extremely flavorful and aromatic, and
  HOT AS ALL HELL Jamaican pepper, that makes a jalapeno
  seem tame, by comparison. The SB, as I know it, seems
  to have "relatives" all over the Caribbean, Central
  and South America and even into the West coast of the
  US. One of them is the Habanero. MM Format Norma Wrenn
  npxr56b
 


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