Jerk Sauce

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 



Ingredients


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

Instructions


In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Servings
1 1/2 cups
Servings
1 1/2 cups