Jerk sauce

  • Preparation Time15 mins
  • Cooking Time3 mins
  • DifficultyEasy
80ml cider vinegar
1 tbsp ground allspice
1 tbsp freshly grated peeled ginger
1/4 tsp mixed spice
2 tbsp Pickapeppa sauce
1 Scotch bonnet chile, stemmed, seeded and minced
4 cloves garlic, chopped
1 bunch spring onions, roughly chopped
3 tbsp soft dark brown sugar
60ml dark rum
3 tbsp vegetable oil
1) Add all the ingredients except the oil to a food processor and pulse to make a slightly chunky sauce.

2) Heat the oil in a medium frying pan, add the sauce and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. Use on meats and fish. Copyright; 2005 Television Food Network, G.P., All Rights Reserved

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