Jamaica jerk sauce and chicken dinner prepared with this special sauce is an important part of the history of Jamaica. And this date dates back to the middle of the 17th century and possibly before.
Basic components such as yenibahar, scotch bonnet peppers, thyme and garlic are used to get the right flavor.
Other additions may include green onions, onions, salt, pepper and more.
The jerk sauce is really quite spice.
How to make Jamaica Jerk Sauce? Materials
Half a glass of ground yenibahar
Half a cup of brunette sugar
2 Bunch of fresh onions (extracted and roughly chopped)
6 to 8 cloves of garlic
4 5 Scotch Bonnet pepper or habenero pepper (Nuclei removed)
2 tablespoons of soy sauce
1 tablespoon dry thyme (or 2 tablespoons of fresh thyme leaves)
1 teaspoon of powdered cinnamon
Half teaspoon of amulet powder
1 teaspoon of salt
1 teaspoon of powder black pepper
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Jamaica Jerk Sauce Recipe Yenibahar, Brunette Sugar, Green Onions, Garlic, Pepper, Soy Sauce, Thyme, Cinnamon, Muscat, Salt and Black Sea Put a kitchen robot or a blender.
Pass the ingredients through the robot until you get a smooth consistency and use the sauce to marinate the meat you choose.
How to hide?
You can store the jerk sauce in an air -proof container in a refrigerator for up to three months and freeze up to one year.
How to use?
Although the jerk sauce is traditionally used with pork, this sauce is very compatible with red and white meat and even fish.
It is important to marinate most of the meat at least eight hours or at night.
Leave the sauce for an hour while marinating the fish.
Meat or fish can be grilled slowly on low heat until cooked, preferably in coal. The meat should look “pinkish” with dark skin.
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