1 habanero, seeded and finely chopped
3 green onions, finely chopped
1 cup yellow onion, finely chopped
1 Tablespoon ground allspice
1 Tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 Tablespoons garlic powder
1 Tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of 1 lime
Finely chop the habanero, green onions and yellow onion and set aside. (After handling the habanero, wash your hands well before touching sensitive parts of your body – or you will be sorry.) Mix the allspice, thyme, cayenne pepper, black pepper, salt, sage, nutmeg, cinnamon, garlic powder and sugar in a large bowl. Mix the olive oil, soy sauce, vinegar, orange juice and lime juice in a separate bowl, and then whisk into the bowl of dry ingredients to blend well. Add the chopped habanero and onions and mix well. Use half the sauce to marinate chicken wings or breasts for at least an hour (you can also marinate shrimp, but for no longer than an hour). Boil the other half to reduce and use as a dipping sauce. Cook the chicken or shrimp over a hot grill. If you want some extra falvor, dabble sauce on the meat as it cooks.
Cold Hard Facts.com
Recipes for making the Jamaican Jerk Marinade and the dry jerk spice. About the Jamaican jerk spices. Sauce that can be served with your prepared jerk meat. read more
by Thomas Byers 6 years ago
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by medor 7 years ago
Can I have your Texas Chili recipe?
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