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Christine's Jamaican Jerk Sauce




Source of Recipe


Ginger~Christine Morin


Recipe Introduction


This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin posted it here some months ago. 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.

NOTES : Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method.




List of Ingredients




1/2 Cup Ground Allspice
1/2 Cup Brown Sugar -- or more
6 Garlic cloves -- (6 to 8)
4 Scotch Bonnet Peppers/seeds and all or equivalent(4-6)
1 Tbsp ground Thyme or 2 tbsp. thyme leaves
2 Bunches Scallions
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Soy sauce to moisten (about 2 tbsp.)



Recipe



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. 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.