Jerk Sauce

[Colgreen]

Found this recipe following a link from general chat, Warning it is spicy:

Jerk Sauce


Fiery foods aficionados will love this sauce that is often served over jerked meat.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions

In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Yield: 1 1/2 cups
Heat Scale: Hot