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Chapter: Cooked Sauces, Gravies, and Thickening Tips
Section: Cooked Sauces: Without Tomatoes
Recipe: Jerk Sauce

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Jerk Sauce
2 ounces whole Jamaican Allspice, crushed
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 scallions, cleaned and chopped
6 Habenero peppers or 12 Jalapenos, halved _with_ the seeds
1/3 cup lime juice
4 TBL olive oil
1 tsp salt
1 tsp freshly ground black pepper (or more)
some rum to taste

Crush the allspice in a mortar and pestle or a coffee grinder or pepper
grinder. Leave it fairly coarse in good sized chunks. Combine all the
ingredients in a blender or food processor. Process until liquified and
well blended. Pour it in a jar (glass only--it eats plastic) and
refrigerate until you are ready to use it.

[Notes from the friend who gave me the recipe:]

This makes about a cup and it's pretty thick. I leave it like that and then
add more oil to marinate the meat when I'm ready. Roughly 2 good, rounded
teaspoons of this, blended with oil to thin it out, will suffice to
marinate 2 full chicken breasts (4 pieces) to a very hot level. It doesn't
need to marinate all that long either, half hour to an hour is plenty, so
it makes an easy quick dinner. It goes a long way and keeps very well in
the refrigerator. If you don't want to make this much, it's easy to just
cut the recipe in half or so.

Adapted from Island Cooking: Recipes from the Caribbean by Dunstan A.
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