Jerk Dipping Sauce
These sauces are used when serving jerked foods. Use as a side sauce.
Jerk Dipping Sauce
Fiery foods aficionados will love this sauce that is often served over jerked meat.
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions
In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Yield: 1 1/2 cups
Heat Scale: Hot
Sweet And Spicy Jerk Dipping Sauce
from https://kerriannskravings.com/
Introducing my delicious and bold sweet and spicy jerk dipping sauce! This dipping sauce is the perfect combination of sweet and heat, making it the perfect addition to any dish. Whether you’re dipping your favorite jerk chicken or pork, or even using it as a salad dressing, this sauce is sure to bring some extra flavor to your meal.
1 cup ketchup
1 cup water or chicken stock
1 tablespoon jerk seasoning (or to taste)
1 teaspoon pink Himalayan salt
1 teaspoon liquid smoke or a piece of your cooked jerk meat
1/2 cup brown or granulated sugar
In a small saucepan, combine all ingredients.
Heat over medium-high heat, stirring to mix the ingredients together.
Bring the mixture to a boil, then reduce the heat to medium-low.
Allow the sauce to reduce by half to a thicker consistency, stirring periodically, for about 7-10 minutes.
Remove the pot from the heat and turn off the stove.
Taste and adjust seasoning as desired.
Jerk Sauce
from https://www.christinascucina.com/
This recipe is from Chef Dwight Morris, Executive Chef at Sunset at the Palms Resort, Negril. Christina, who wrote this post, said Chef Morris gave her a cooking lesson where he made Jerk chicken that she thought it exceptionally good.
FMM: Chef Morris made a rub that is very similar to the rub we make. See Jamaican Jerk.
From the post: Next, Chef Morris put some of the blended jerk seasoning into a pot, added Red Stripe Beer, pineapple juice and ketchup to make the sauce. He explained that more liquid can be added to make it thinner. Alternately, it can be simmered longer to thicken it (30 minutes to an hour). Once the chicken was ready and the jerk sauce had simmered for a while, Chef Morris chopped the chicken into smaller pieces and spooned the sauce over the top.
In the picture the sauce was somewhat thin, not thick like ketchup.
2 tbsp Jerk paste (jerk seasoning)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer
Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
Use to serve, spooned over cooked jerk chicken.
