DennyP Travel - Jamaican Jerk Sauce Recipie

Quite often I see a post looking for a Jerk Sauce recipe. I came across one reprinted from "Island Barbecue" by Dunstan Harris:

Jerk Marinade/Sauce Ingredients

• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup finely chopped scallions (green & white parts)
• 4 Scotch bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon salt Pinch garlic powder

For Jerk Marinade

Combine all ingredients in blender or food processor. Process or blend on the liquefy setting for two minutes. Pour into a jar and refrigerate until ready to use. It will remain good as long as it is covered and kept refrigerated. To use, brush on about one tablespoon per pound of poultry, fish, or meat. Cover and marinate for three hours or overnight in the refrigerator.

For Jerk Sauce

Pour liquefied ingredients into nonreactive saucepan and bring to a boil. Add one-half cup of distilled white vinegar, cover and simmer for 15 minutes, stirring occasionally. Cool to room temperature, pour into a heatproof jar, cover loosely and refrigerate. It yields about 1 1/2 cups. As long as it is refrigerated, the sauce will keep indefinitely. Use it on beef, pork, poultry or fish.

Mick from New Orleans