Montego Bay Jamaican Jerk Sauce and Marinade
|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.