RCI-SC.005.0082.001
Jerk Sauce
You may use allspice berries, if available, but use enough to give the equivalent of ½ cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well.
Prep15 min
Cook75 min
Total90 min
Servings4
Difficultyintermediate
Ingredients
- ground allspice or ⅓ cup Jamaican ground allspice½ cup
- ½ cup
- 6 unit
- 4 unit
- tbl ground thyme or 2 tbsp thyme leaves1 unit
- 2 bunches
- 1 tsp
- ½ tsp
- soy sauce to moisten (about)2 tbsp
Method
1
Slice the scotch bonnet peppers in half lengthwise and remove the stems and seeds, reserving the flesh and discarding any white pith.
2
Trim the scallions by removing the dark green tops and root ends, then chop them into 1-inch pieces.
3
Peel the garlic cloves and crush them lightly with the flat of a knife to expose the flesh.
4
Combine the ground allspice, brown sugar, cinnamon, nutmeg, and ground thyme in a mortar and pestle, grinding until well blended and fragrant.
2 minutes
5
Add the crushed garlic cloves, scotch bonnet pepper pieces, and chopped scallions to the spice mixture, grinding together until a coarse paste forms.
3 minutes
6
Drizzle in the soy sauce gradually while grinding, adjusting the consistency until the sauce reaches a thick, spreadable paste that holds together.
7
Transfer the jerk sauce to an airtight container and allow it to rest at room temperature for 10 minutes to allow the flavors to meld before using.