Jerk sauce
Votes: 3
Time: 20 min.
Jerk sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 Scotch Beret chilli, seeded and finely chopped
- 2 tbsp. hot Jamaican Pickapeppa sauce*
- 1/3 cup apple cider vinegar
- 1/4 cup dark rum
- 3 tbsp. l. brown sugar
- 1 bunch green onions, coarsely chopped
- 4 cloves garlic, chopped
- 1 tbsp grated peeled ginger
- 1 tbsp. ground allspice
- 1/4 tsp pumpkin pie spices
- 3 tablespoons of vegetable oil
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Cooking the dish according to the recipe:
- In a food processor, puree the vinegar, rum, brown sugar, green onions, garlic, chili, Pikappeppa sauce, ginger, allspice and pumpkin pie spice.
- Heat oil in a medium skillet, add jerk paste, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool the jerk sauce.
Exit: 1.5 tbsp. - Note *
Pickapeppa, the famous bottled Jamaican sauce, is a blend of tomatoes, onions, sugar, cane vinegar, mango, raisins, tamarind, pepper, and spices. Fans of this "Jamaican ketchup" use it for all fried dishes. The sauce also adds a touch of flavor to the spicy Jamaican marinade.
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