Montego Bay Jamaican Jerk Sauce and Marinade
Ingredients
1-2 scotch bonnet peppers, seeded and finely diced | ||
2-3 cloves garlic, finely minced or pressed | ||
1 tbs fresh ginger, grated | ||
2 scallions, finely minced, white and green parts | ||
1 tbs fresh thyme leaves | ||
1 tbs allspice | ||
1 tsp nutmeg | ||
1 tsp cinnamon | ||
1-2 tsp black pepper | ||
1 tbs brown sugar | ||
1 tbs vegetable oil | ||
2 tbs white vinegar | ||
2 tbs soy sauce | ||
1 tbs dark rum | ||
1/2 orange, juice and zest | ||
1 lime, juice and zest |
In Jamaica there are many versions of jerk sauce, but the one common ingredient is scotch bonnet peppers, which are very hot but, in our opinion deliver a flavor unmatched by any other hot pepper. This recipe has a lot of ingredients, but the end result is well worth it.
- Add all ingredients to a food processor and process until smooth.
- Brush the sauce over the meats or seafood.
- Traditionally “jerk” is used as a marinade as well as a basting sauce.
- This sauce is wonderful on beef, chicken, pork or seafood.
- This recipe may be doubled or tripled, and it freezes well.
- Makes about 1/4 cup.
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