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Jerk Sauce
Monday, 25 May 2009
Description
This recipe and others can be found in the following article: Authentic Jamaican Jerk
Ingredients
At a glance
Cuisine
Caribbean
Cooking Method
No Cook
Heat Level
4
Chile
Scotch Bonnet
Meal/Course
Condiment
Sauce/Marinade/Rub
Makes
1 1/2 cups
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
Methods/steps
In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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Additional Tips
Fiery foods aficionados will love this sauce that is often served over jerked meat.