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Title: Uncle's Jamaican Jerk Sauce
Categories: Sauce Chicken Bbq Caribbean Blank
Yield: 1 Servings

1tbGround allspice
1tbGround thyme
1 1/2tsCayenne pepper
1 1/2tsFreshly ground black pepper
1 1/2tsGround sage
3/4tsNutmeg
2/3tsCinnamon
2tsSalt
2tbGarlic powder
1tbSugar
1/2cOlive oil
1/4cSoy sauce
3/4cWhite vinegar
3/4cOrange juice
1 Lime; juice of
1lgMaui onion; chopped
1bnGreen onions; finely chopped
1 Scotch bonnet pepper; seeded, chopped *

* If you'd rather have it a bit more mild, use a jalapeno.

In a large glass bowl, combine the first 10 (dry) ingredients. Using a wire whisk, slowly incorporate the oil, soy sauce, white vinegar and citrus juices. Mix in the chopped onions and pepper. Use mixture to marinate pork, lamb, goat, beef or poultry overnight before barbecuing.

NOTE The dry ingredients can be mixed together in advance and stored in a jar, to be used either as a rub for the meat or mixed with onion, oil, etc. when a marinade is needed.

HINT When seeded hot peppers, use gloves.

Posted to MM-Recipes Digest V4 #3

Recipe by: Uncle Jack

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