This is the recipe for a Jamaican Jerk Sauce exactly
as Christine Morin dictated to me some months ago. Chris is a restaurant
owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe
and method. It can be made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh
picnic), or a firm- fleshed fish like grouper or dolphin. It is VERY popular
Jamaican eating..... and introduces a pepper called a Scotch Bonnet; an
extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper,
that makes a jalapeno seem tame, by comparison. The SB, as I know it, seems
to have "relatives" all over the Caribbean, Central and South
America, and even into the West coast of the US. One of them is the Habanero.
We grow them in our garden!
JAMAICAN JERK SAUCE
- 1/2 cup Ground Allspice
- 1/2+ cup Brown Sugar
- 6 - 8 Garlic cloves
- 4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
- 1 TB ground Thyme, or 2 TB thyme leaves
- 2 bunches Scallions
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- Soy sauce to moisten (2 TBSP)
Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent of
1/2 cup ground. This will keep "forever" in the refrigerator.
Feel free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well. Rub about 1/4 cup sauce into each chicken,
halved, and get under the skin and in all the cavities. It is pork, use
a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup,
or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight,
and grill over a low fire, until done. Charcoal is ideal. The meat will
be a smoky pink when done, and the skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough bread, and LOTS of Red
Stripe Beer!