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Jerk Sauce Recipes


jerk sauce recipes

Jerk Sauce

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

Put content in a food processor or blender and liquefy Pour sauce in a Jar and keep refrigerated. The sauce will keep forever if kept refrigerated To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time. Seasoning Instruction for Chicken Leave skin on chicken Rub the meat (chicken, pork or beef) with the seasoning. With chicken, be sure to rub under skin and in cavities Marinate overnight.
Seasoning Instruction for Pork or Beef Rub the meat. If using a pork shoulder, make shallow cuts and rub in. Marinate overnight. Seasoning Instruction for Fish
Can also be used with fish, but use a "steak fish" like grouper, dolphin, king Marinate overnight. Cooking Instructions Grill at lowest possible setting over a low fire until done.
Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal are best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor. Chop meat into pieces, and serve traditionally with hard-dough bread


jerk sauce recipes

Hot Wings Jerk Sauce

1 stick butter
1/2-cup water
1/4-cup jerk sauce
2-tablespoon worchastshire sauce

Melt butter
Mix water and sauce to a paste Add butter and jerk paste and mix serve immediately


jerk sauce recipes

Jamaican Jerk Sauce

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 Habanero 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.
CAUTION: This is hot stuff!


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