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VIEW RECIPE
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Title:
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Jerk Sauce |
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Date:
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10/07/2008 10:46:17 |
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Posted by:
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KitchenWitchCooks |
Jerk Sauce
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions
In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Yield: 1 1/2 cups
Heat Scale: Hot
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My Comments:
Serve over jerked meat.
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COMMENTS AND REVIEWS
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