Jamaica is not only famous for the warm Caribbean sun, white sand beaches and crystal blue-green waters.
But also for its tasty and inviting cuisine.
A jubilee of flavors and sensations that make even the simplest dishes in a truly unique and unexpected experience.
Today I offer you one of the most sought after and appreciated recipes.
The amount of spices can be varied, as the photo shows, to make two choices of sauce and surprise guests.
- 1-2 scotch bonnet peppers, seeded and finely diced
- 2-3 cloves garlic, finely minced or pressed
- 1 tbs fresh ginger, grated or powder ginger
- 2 scallions, finely minced, white and green parts
- 1 tbs fresh thyme leaves
- 1 tbs allspice ( Pimento )
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1-2 tsp black pepper
- 1 tbs brown sugar
- 1 tbs vegetable oil
- 2 tbs white vinegar
- 2 tbs soy sauce
- 1 tbs dark Jamaican rum
- 1/2 orange, juice and zest
- 1 lime, juice and zest
- Add all ingredients to a food processor and process until smooth.
- Brush the sauce over the meats or seafood.
- Traditionally “jerk” is used as a marinade as well as a basting sauce.
- This sauce is wonderful on beef, chicken, pork or seafood.
- This recipe may be doubled or tripled, and it freezes well.
- Makes about 1/4 cup.
Spread this sauce on the meat, let it marinate for at least 4 hours or even overnight, after which proceed with the cooking.
This sauce is an excellent addition to chicken, pork, lamb, ribs, fish, hamburgers, and even vegetables. This Sauce is a good choice for dipping finger food like french fries, fish sticks, and chicken tenders, vegetables like carrots, celery, cucumbers. Give it a try !