Jamaican Jerk Sauce
Yield: 1 Servings
Ingredients:
1/2 c ground allspice
1/2 c brown sugar -- or more
6 garlic cloves -- (6 to
4 scotch bonnet peppers -- (4
1 to 6) seeds and all -- (or
1 equivalent)
1 tb ground thyme
1 (or 2 tb thyme
1 leaves)
2 bn scallions
1 ts cinnamon
1/2 ts nutmeg
1 soy sauce to moisten
1 (2 tbsp)
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,
double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved, and get under
the skin and in all the cavities. It is pork, use a de-boned
shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
more, per 6 lb shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done. Charcoal is ideal.
The meat will be a smoky pink when done, and the skin nice and dark.
Chop the meat into pieces, and serve traditionally with a hard-dough
bread, and LOTS of "refreshment!
Recipe can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm- fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating.....and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.
B-man
