Jamaican jerk sauce (l.a. times)

2 servings

Ingredients

Quantity Ingredient
LARRY LUTTROPP FVKC70A
L. A. TIMES FOOD SECTION
6 Green onions -- green parts
; only -- thinly sliced
2 larges Shallots -- finely minced
2 larges Cloves garlic -- finely
Minced
1 tablespoon Fresh ginger -- peeled &
; finely minced
⅓ Scotch bonnet or habanero
Chile -- seeded & finely
; minced -- or to taste
1 tablespoon Ground jamaican allspice
1 teaspoon Freshly ground black pepper
¼ teaspoon Cayenne pepper
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 tablespoon Fresh thyme
1 teaspoon Coarse salt
1 tablespoon Dark brown sugar -- packed
½ cup Fresh orange juice
½ cup Rice wine vinegar
¼ cup Red wine vinegar
¼ cup Soy sauce
¼ cup Olive oil

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

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