FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

JAMAICAN JERK SAUCE

Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team

Makes 2 Cups

JERKING is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning—either dry spices or a wet marinade like this recipe—then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder.

• 1 Scotch bonnet or jalapeno pepper, halved and seeded
• 4 scallions, sliced into 2-inch lengths
• 3 cloves garlic, peeled (1 1/2 teaspoons)
• 3 tablespoons freshly grated ginger (1 2-inch piece)
• 4 sprigs fresh thyme, minced
• 1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
• Juice of 2 limes
• 1/2 cup ketchup
• 1/2 cup pineapple juice or tomato juice


In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.

Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. Its especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.

PER 1/4-CUP SERVING: CALORIES 35; CALORIES FROM FAT 0; CALORIES FROM SATURATED FAT 0; PROTEIN I G; CARBOHYDRATES G: TOTAL FAT 0 G; SATURATED FAT 0 G; CHOLESTEROL 0 MG; SODIUM 190 MG; 0% CALORIES FROM FAT
 

 

RELATED RECIPES

   Seasonings 2: Magic Dust to Teriyaki    ·    Magic Dust    ·    Marinade, Adobo Marinade    ·    Brine, Apple & Brown Sugar Brine    ·    Marinade, Apple Maple Marinade    ·    Marinade, Beer Marinade for Beef    ·    Marinade, Bourbon Marinated Steak    ·    Marinade, Caribbean Marinade    ·    Marinade, Coriander Pepper    ·    Marinade, 5 Spice Marinade    ·    Marinade, Herbed Lemon Garlic    ·    Marinade, Honey Garlic Marinade    ·    Marinade, Island Marinade    ·    Jamaican Jerk Sauce    ·    Marinade, Jerk Chicken Marinade    ·    Marinade, Mediterranean Marinade    ·    Marinade, Miso Marinade    ·    Marinade, Orange Juice Marinade    ·    Marinade, Poblano Pepper    ·    Marinade, Red Wine Citrus Mojo    ·    Marinade, Soy Marinade    ·    Marinade, Spicy Red Wine    ·    Meat Flavoring (1878)    ·    Mediterranean Rub    ·    Mexican Dry Rub    ·    Mussel Butter Seasoning    ·    Pomegranate Syrup    ·    Schmaltz, Veggie Schmaltz    ·    Seasoning Mix, All Purpose    ·    Shrimp or Crab Boil    ·    Shrimp Paste    ·    Tamarind Sauce for Meat    ·    Tempura Batter for Seafood    ·    Tempura Batter, All Purpose    ·    Teriyaki Sauce Recipes   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Culinary Posters

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.