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Ingredients
- 1/2 c. Grnd allspice ((or possibly))
- 1/3 c. Jamaican grnd allspice
- 1/2 c. Brown sugar
- 6 cl Garlic (to 8)
- 4 x Scotch bonnet peppers (to 6) Equivalent) seeds and all
- 1 Tbsp. Grnd thyme ((or possibly))
- 2 Tbsp. Thyme leaves
- 2 bn Scallions
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 Tbsp. Soy sauce to moisten (about)
Directions
- Put everything in a food processor and blend till smooth. You may use allspice berries, if available, but use sufficient to give the equivalent of 1/2 c. grnd. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the warm peppers. I do. The recipe, double, and triples very well. Rub about 1/4 c. sauce into each chicken, halved, and get under the skin and in all the cavities. If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 c., or possibly more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, till done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pcs, 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 possibly wings, pork (chops or possibly deboned shoulder, or possibly fresh picnic), or possibly a hard-fleshed fish like grouper or possibly dolphin. It is VERY popular Jamaican eating..... and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and Warm AS ALL HELL Jamaican pepper, which 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 699 | |
| Calories from Fat 64 | 9% |
| Total Fat 7.63g | 10% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1911mg | 80% |
| Potassium 1400mg | 40% |
| Total Carbs 172.52g | 46% |
| Dietary Fiber 20.9g | 70% |
| Sugars 112.12g | 75% |
| Protein 10.56g | 17% |
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