Prep 10 mins
Cook 0 mins
Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may used ground allspice powder. Note: A batch of Jerk Sauce can be kept in the Fridge for up to 1 month. Found recipe in, "The Whole Foods Market Cookbook."
- 1 scotch bonnet pepper, halved and seeded (or jalapeno pepper)
- 2 scallions, sliced into 2 inch lengths
- 1 1⁄2 teaspoons garlic, pealed (3 cloves)
- 3 tablespoons ginger, freshly grated (One 2 inch piece)
- 4 sprigs thyme, fresh and minced
- 1 tablespoon allspice berry, ground in a coffee mill (or 2 tsp dried)
- 2 limes, juice of
- 1⁄2 cup ketchup
- 1⁄2 cup pineapple juice (or 1/2 cup tomato juice)
- In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground.
- Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.
This was different and good. I thought the addition of ketchup was interesting and actually well-suited to the other ingredients. I marinated chicken pieces in this for about 4 hours and then we grilled. The flavour had heat and tart and a bit of sweet to it.