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JAMAICAN JERK SAUCE

Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team

Makes 2 Cups

JERKING is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning—either dry spices or a wet marinade like this recipe—then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder.

• 1 Scotch bonnet or jalapeno pepper, halved and seeded
• 4 scallions, sliced into 2-inch lengths
• 3 cloves garlic, peeled (1 1/2 teaspoons)
• 3 tablespoons freshly grated ginger (1 2-inch piece)
• 4 sprigs fresh thyme, minced
• 1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
• Juice of 2 limes
• 1/2 cup ketchup
• 1/2 cup pineapple juice or tomato juice


In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.

Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. Its especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.

PER 1/4-CUP SERVING: CALORIES 35; CALORIES FROM FAT 0; CALORIES FROM SATURATED FAT 0; PROTEIN I G; CARBOHYDRATES G: TOTAL FAT 0 G; SATURATED FAT 0 G; CHOLESTEROL 0 MG; SODIUM 190 MG; 0% CALORIES FROM FAT