Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Ground Allspice
1/2 c Brown Sugar -- or more
6 Garlic cloves -- (6 to 8)
4 Scotch Bonnet Peppers -- (4
To 6) seeds and all -- (or
Equivalent)
1 tb Ground Thyme
(or 2 TB thyme
Leaves)
2 bn Scallions
1 t Cinnamon
1/2 ts Nutmeg
Soy sauce to moisten
(2 TBSP)
Put everything in a food processor and blend until
smooth. You may use allspice berries, if available,
but use enough to give the equivalent of 1/2 cup
ground. This will keep "forever" in the refrigerator.
Feel free to increase the garlic, and the hot peppers.
I do. The recipe, double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved,
and get under the skin and in all the cavities. It is
pork, use a de-boned shoulder, score the fat, and rub
the sauce in, using 1/2 cup, or more, per 6 lb
shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done.
Charcoal is ideal. The meat will be a smoky pink when
done, and the skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! This is the
recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a
restaurant owner, caterer, and chef from Jamaica and
this is her Jerk Sauce recipe and method. It can be
made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned
shoulder, or fresh picnic), or a firm- fleshed fish
like grouper or dolphin. It is VERY popular Jamaican
eating..... and introduces a pepper called a Scotch
Bonnet; an extremely flavorful and aromatic, and HOT
AS ALL HELL Jamaican pepper, that makes a jalapeno
seem tame, by comparison. The SB, as I know it, seems
to have "relatives" all over the Caribbean, Central
and South America, and even into the West coast of the
US. One of them is the Habanero.
