Jamaican Jerk Sauce

Name: Jamaican Jerk Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 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)

(1)

Recipe by Virginia Cherry Blo

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."

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READY IN: 10mins

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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Jamaican Jerk Sauce

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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