Jamaican Jerk Sauce (l.a. Times) Recipe

Jamaican Jerk Sauce (l.a. Times) Recipe

Yield: 2 servings
Recipe by luhu.jp

Ingredients:
LARRY LUTTROPP FVKC70A,
1 tsp: Freshly ground black pepper,
L. A. TIMES FOOD SECTION,
1/4 tsp: Cayenne pepper,
6: Green onions, green parts
1 tsp: Ground cinnamon,
, only -- thinly sliced
1/2 tsp: Ground nutmeg,
2 large: Shallots, finely minced
1 tbsp: Fresh thyme,
2 large: Cloves garlic, finely
1 tsp: Coarse salt,
Minced,
1 tbsp: Dark brown sugar, packed
1 tbsp: Fresh ginger, peeled &
1/2 cup: Fresh orange juice,
, finely minced
1/2 cup: Rice wine vinegar,
1/3: Scotch bonnet or habanero,
1/4 cup: Red wine vinegar,
Chile, seeded & finely
1/4 cup: Soy sauce,
, minced -- or to taste
1/4 cup: Olive oil,
1 tbsp: Ground jamaican allspice,

Directions:

In bowl combine green onion tops, shallots, garlic, ginger and chile.
Set aside. In another bowl combine allspice, peppers, cinnamon,
nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegars
and soy sauce. Slowly drizzle in oil while whisking constantly. Add
green onion mixture. Stir to combine.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:31) (163)
Fido: Interco


Source from luhu.jp