Jerk Sauce
-4-12 habaneros stemmed and cut in half
-1 medium onion , coarsely chopped
-1/2 C coarsely chopped shallots
-2 bunches of chives or scallions trimmed and coarsely chopped
-4 cloves garlic coarsely chopped
-1/2 C coarsely chopped parsley
-2 tsp chopped fresh ginger
-2 TBS coarse salt
-1 TBS fresh thyme or 1 1/2 tsp dried thyme
-2 tsp ground allspice
-1 tsp freshly ground black pepper
-1/2 tsp ground cinnamon
-1/2 tsp freshly grated nutmeg
-1/4 tsp ground cloves
-1/4 C fresh lime juice
-1/4 C vegetable oil
-1/4 C packed dark brown sugar
-2 TBS soy sauce
-1/4 C cold water or more if needed
Combine chilies, onion, shallots, chives, garlic, parsley, cilantro, ginger, salt, thyme and spices in processor and process to a coarse paste. Add remaining ingredients including water 1 TBS at a time, processing to mix into a thick, spreadable paste. I poke the meat with a skewer then rub the paste onto the meat. Keep in a glass container in the fridge or vacuum pack it. I find vacuum packing works best. Allow it to marinate for at least 12 hours then grill. Enjoy with some natty reggae or ska, mon!! I recommend The Specials, The English Beat or Desmond Dekker and the Aces.
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