Recipe: Jerk Sauce [edit]

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Wikipedia

Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply Jerk spice mixes to fish, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, and garlic. Jerk chicken, pork, or fish is said to be at its best when smoked over aromatic wood charcoal or briquettes. The wood ("pimenta wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.

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Tags: Sauce

Yield: 1 servings

[edit] Ingredients

1	tablespoon Allspice
1 ½	teaspoons Cayenne
1 ½	teaspoons Rubbed sage
¾	teaspoon Cinnamon
2	tablespoons Garlic powder
¼	cup Oil
¾	cup White vinegar
	Juice of one lime
1	cup Green onions, chopped
1	tablespoon Thyme
1 ½	teaspoons Fresh-grnd black pepper
¾	teaspoon Nutmeg
2	tablespoons Salt
1	tablespoon Sugar
¼	cup Soy sauce
	Juice of one orange
1	Hot pepper, seeded &
	Chopped