Edyth James of Saffron’s Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.
Ingredients
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2 1/2 Scotch bonnet peppers, coarsely chopped
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1 medium onion, coarsely chopped
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2 bunches chives or scallions, trimmed to remove the roots, and coarsely chopped
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1 cup freshly chopped flat-lear parsley
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4 cloves garlic, coarsely chopped
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1 tablespoon finely chopped fresh ginger
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3 tablespoons salt, or to taste
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2 tablespoons chopped fresh thyme
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2 tablespoons ground allspice
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1/2 teaspoon freshly grated nutmeg
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1 teaspoon freshly ground black pepper
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1/4 teaspoon freshly ground cinnamon
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1/8 teaspoon freshly ground cloves
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1/4 cup fresh lime juice or distilled white vinegar
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3 tablespoons dark soy sauce
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2 tablespoons vegetable oil
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1 tablespoon brown sugar
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2 tablespoons water, or as needed
Instructions
Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste.
Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar.
Add more soy sauce and salt, as needed, to taste. Add water to reach a thick but pourable consistency.
