Jim Does Dinner

Posted on Jul 15, 2003

The recipe was the sauce for a Jamaican Jerk sauce. I’ll provide it, because I like to share. https://a.co/d/

The Barbecue! Bible
  • 2 to 16 scotch bonnet chiles. Habeneros also work.
  • 2 bunches scallions, white and green parts, cut into 1 inch pieces
  • 1/2 medium onion, cut into 1 inch pieces
  • 1 piece fresh ginger, thinly sliced
  • 3 cloves garlic, peeled
  • 1 tablespoon fresh thyme, or 2 teaspoons dry
  • 2 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup distilled white vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 3 tablespoons (kosher or sea) salt
  • 1 tablesppon firmly packed brown sugar
  1. Combine the chiles, scallions, onion, ginger and garlic in a food processor and process until finely chopped.
  2. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt and sugar and process to a smooth pur�e.

There you go! That’s the sauce. I’m not going to do the whole recipe, which yields yummy pork tenderloins. I highly recommend the book, it’s got plenty of great dishes even for people who eat things beside meat.