INGREDIENTS

INSTRUCTIONS

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. If 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!
This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin
posted it here 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.
Posted to MM-Recipes Digest V4 #195 by "Griff" <wgriffin@ix.netcom.com> on
Jul 28, 1997

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