Jamican Jerk Sauce
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| Home Grown Recipe on the Spicy Side |
Time
prep 0:15
total 0:15
Ingredients
| 12 | Scotch Bonnet peppers - most seeds and webs removed (do not handle with bare hands) | | 1 bunch | of scallions (both green parts & white parts) | | 1/2 cup | white Vinegar | | 1/2 cup | olive oil | | 1/2 cup | orange juice | | 1 | Lime (juice only) | | 4 cloves | garlic | | 3 tbsp. | ground (or 5 tbsp. of whole berries) allspice | | 2 tbsp. | brown sugar | | 1 tbsp. | light soy sauce | | 1 tbsp. | thyme | | 1 tbsp. | salt | | 2 tsp. | ground black pepper | | 1 tsp. | ground cinnamon | | 1 tsp. | nutmeg | | 1 tsp. | ginger |
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Instructions
1. Place all ingredients in a Vitamix (or other decently powerful blender)
2. Adjust speed to lowest setting
3. Turn blender on
4. Increase speed to maximum
5. Blend for 15-30 seconds (until thoroughly blended - esp. if using whole allspice berries)
Yields 2-3 cups
Author's Comments
Will last a couple weeks in the fridge. If you wont use it all in a short time, divide into 2 portions and freeze 1 of the portions for later use.