*  Exported from  MasterCook  *

                    CHRISTINE'S JAMAICAN JERK SAUCE

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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.

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