Jamaican Jerk Sauce
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Scallions, raw, 6 medium (4-1/8" long) thinly slicedShallots, 4 tbsp mincedGarlic, 2 clove mincedGinger Root, 3 tsp peeled and mincedScotch Bonnet or Habanero, 1 pepper mincedAllspice ground, 1 tbsp Pepper, black fresh ground, 1 tbsp Pepper, red or cayenne, ground .25 tsp Cinnamon, ground, 1 tsp Nutmeg, ground, .5 tspThyme, fresh, 4 tsp Salt coarse, 1 tsp Brown Sugar, 3 tsp packed Orange Juice, .5 cup Red Wine Vinegar, 4 tbsp Rice Wine Vinegar, 8 tbsp *Soy Sauce, .25 cupOlive Oil, .25 cup
Combine Scallions, shallots, garlic and chili. Set aside.
COmbine the spices in separate bowl, whisk in orange juice, vinegars and soy sauce. Drizzle in the oil while shisking constantly.
Add the scallion misture and stir. Let sit min 1 hour before using. Frezzes well in small containers for future use.
We generally use this 1/4 - 1/2 cup at a time to marinate beef, pork or poultry. Also works well added to cream of mushroom soup for a jerk sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user RIKKICAREY.
COmbine the spices in separate bowl, whisk in orange juice, vinegars and soy sauce. Drizzle in the oil while shisking constantly.
Add the scallion misture and stir. Let sit min 1 hour before using. Frezzes well in small containers for future use.
We generally use this 1/4 - 1/2 cup at a time to marinate beef, pork or poultry. Also works well added to cream of mushroom soup for a jerk sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user RIKKICAREY.
Nutritional Info Amount Per Serving
- Calories: 85.8
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 667.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.1 g
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