allspice, habañero, jamaican, jerk sauce, pork, sauce, scotch bonnet pepper
Jamaican Jerk SauceSaturday, July 12, 2014
Recipe adopted by Peggy Trowbridge Filippone's recipe via About.com. [Recipe makes roughly 1 cup, or enough to marinate a 6 to 9 pound roast].
1/2 cup allspice berries
3 1/2 ounces (~1/2 cup) brown sugar, packed
7 garlic cloves
4 to 6 Scotch bonnet peppers (or substitute with habañero peppers in a pinch)
1 tablespoon dried thyme or 3 tablespoons fresh thyme leaves
2 bunches scallions, roughly chopped (both whites and greens)
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
2 teaspoons kosher salt
2 tablespoons soy sauce
**Ingredient Update! Per the Jamaican/African cuisine expert (and fellow Wisconsin foodie), Yollande Deacon, the above recipe is a great Port Antonio style jerk sauce, but to give it a little twist, try using 1/3 cup sugar (rather than 1/2 cup), fresh thyme rather than dried, and 3 tablespoons of vinegar or orange juice. I'll for sure be giving these suggestions a try the next time around!**
If you prefer smooth sauces, run your allspice berries and dried thyme (if you're not using fresh thyme leaves) through a coffee grinder before proceeding. [Side note: If you prefer some texture in your sauce, this step can be skipped].
To prepare your Scotch bonnet peppers trim off the stems, cut in half, and remove the seeds and interior membranes. [Side note: Either wear latex gloves to protect your skin from any contact with the insides of the peppers, or use a pair of tongs to handle the peppers while slicing with your other hand. Direct contact with the oils in the peppers will cause your skin to burn, so safety first!].
Add the allspice, brown sugar, garlic, peppers, thyme, scallions, cinnamon, nutmeg, salt, and soy sauce to a food processor. Pulse several times until everything is evenly dispersed, and then run the processor for 30 seconds, or until your desired consistency is met.