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00This 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 |
|
|
|
This recipe and others can be found in the following article: Authentic Jamaican Jerk
|
| Servings |
| 1 1/2 cups |
|
|
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