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Jerk Sauce Recipe


jerk sauce recipe

Jamaican Jerk Sauce Recipe

1/2-cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1-tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches green onions
1-teaspoon cinnamon
1/2-teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten

Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2-cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper.


jerk sauce recipe

Jerk Sauce Recipe

1 bunch green onion -- chopped
3 tablespoons dried thyme
1 cups peanut oil
1 cups soy sauce
1 3" piece fresh ginger root -- peeled and minced
10 cloves garlic -- minced
8 habaneras Chile pepper -- seeded & minced
6 bay leaves
1/2 bunch coriander -- chopped
2 1/2 tablespoons ground black pepper
1-tablespoon nutmeg
1-tablespoon ground allspice

Combine all ingredients and mix well.
Use as a marinade or rub before grilling meat.


jerk sauce recipe

Quick and Easy Jerk Sauce

1 c Chopped green onion
1/4 c unsweetened limejuice
2 tbsp Dark molasses
2 tbsp Soy sauce
2 tbsp Freshly chopped ginger root
2 lg. Garlic cloves peeled and crushed
2 Jalapenos stemmed and seeded
1/2 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
1/8 tsp Dried tarragon

Puree all ingredients in food processor or blender. Serve over beef, chicken, pork, or lamb


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