Wet Jerk Sauce (Jamaica)

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

Original recipe makes 1 Servings



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

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