Wet Jerk Sauce (Jamaica)

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Wet Jerk Sauce (Jamaica) Ingredients

2 1/2 Scotch bonnet chilies;	1 ts Freshly ground black pepper
1 md Onion; coarsely chopped	1/2 ts Freshly grated nutmeg
4 Shallots; coarsely chopped	1/4 ts Ground cinnamon
2 bn Chives or scallions; trimmed	1/8 ts Ground cloves
1 c Coarsely chopped fresh	1/4 c Fresh lime juice or
4 Garlic cloves; coarsely	3 tb Soy sauce
1 tb Finely chopped fresh ginger	2 tb Vegetable oil
3 tb Salt or to taste	1 tb Brown sugar
2 ts Chopped fresh thyme (or	2 tb Water or as needed
2 ts Ground allspice

Instructions for Wet Jerk Sauce (Jamaica)

Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm Combine the chilies, onion, shallots, chives, parsley and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to obtain a thick but pourable paste. Makes 1_1/2 cups, enough jerk seasoning for 2 pounds meat, chicken or seafood. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle on Aug 06, 1997

Main Ingredient: Cuisine: Caribbean

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