Recipe for Wet Jerk Sauce (Jamaica)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 x	Scotch bonnet chilies, stemmed
1 med	Onion, coarsely chopped
4 x	Shallots, coarsely chopped (about _1/4cup) (up to 5)
2 bn	Chives or scallions, trimmed to remove the roots and coarsely chopped
1 cup	Coarsely chopped fresh flat-leaf parsley
4 x	Garlic cloves, coarsely chopped
1 tbl	Finely chopped fresh ginger
3 tbl	Salt or to taste
2 tsp	Chopped fresh thyme (or dried)
2 tsp	Ground allspice
1 tsp	Freshly ground black pepper
1/2 tsp	Freshly grated nutmeg
1/4 tsp	Ground cinnamon
1/8 tsp	Ground cloves
1/4 cup	Fresh lime juice or distilled white vinegar
3 tbl	Soy sauce
2 tbl	Vegetable oil
1 tbl	Brown sugar

Instructions:

Instructions: 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.

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... Wet Jerk Rub :: Wet Marinade/Beef ...