Instructions: Puree chile, garlic, ginger, scallions, and mango. Add rum, molasses, lime, vinegar, and olive oil. Continue to blend. Add remaining ingredients (except tempeh). Jerk sauce should be thick; but you can add water if not blending well.

Lay out tempeh in 1 or 2 large freezer bags. our jerk sauce in bag. Make sure tempeh is well coated. Seal bag and lay on a large plate.

Refrigerate overnight.

Heat about 1 tablespoon oil in skillet. Fry tempeh about a minute or so on each side, or until crisp and blackened. Serve immediately.

Serve with corn relish and mashed potatoes or rice.

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