JAMMIN' JAMAICAN JERK SAUCE
If you have ever had jerk chicken you know it has a bit of heat. This sauce has all the flavors you would expect with quite the kick. Serve with rice and fried plantains and your guests will think they're at a Jamaican restaurant. It takes a little planning to allow your protein to marinate, but it's worth it.
Provided by Jennifer J
Categories Marinades
Time 35m
Number Of Ingredients 17
Steps:
- 1. Puree the ingredients listed below in a food processor or blender until smooth.
- 2. Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
- 3. NOTE: For all meat, except seafood, marinade overnight. Seafood can marinade for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping!
- 4. ***Note*** If you are not a fan of the flavor that Olive Oil has, then you can substitute the olive oil for Canola oil.
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