Jerk Sauce
This recipe should be enough to marinate about 1 kg of protein - wings, ribs, prawns, roast, tofu, jackfruit, whatever you like. Extra sauce (that has not come into contact with raw meat) freezes well.
- 1 cup coarsely chopped onion
- 4 green onions, green AND white parts (roughly chopped)
- 1 1/2 tablespoon peeled and chopped fresh ginger
- 8 cloves garlic, peeled and chopped
- 2 habanero or scotch bonnet chili peppers (stems removed and roughly chopped*)
- 8 cilantro sprigs
- 1 tablespoon dried thyme (or 2T fresh)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 1 tablespoon white pepper
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup fresh lime juice (this is the juice from 2 limes)
- 1/4 cup dark brown sugar
- 5 tablespoons soy sauce (we used light soy)
- 1/4 cup neutral oil (we used sunflower oil)
- salt (to taste)
Pulse all ingredients except salt in a food processor until blended but not completely smooth. Add as much salt as you prefer. Marinate your protein for a minimum 2 hours, but overnight is better. Bake, grill, slow-cook, or braise your protein.
Extra marinade can be used to baste during cooking as well. Keep an eye on whatever you are cooking in this sauce as the brown sugar can burn if you leave it into long.
*this is subjective and totally to taste but don't substitute another kind of chili pepper. For less heat: use gloves and try to remove the seeds and membranes, for more heat: add more peppers!
