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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

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

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.

Additional Tips

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

 

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