Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 this recipe is a combination of an ethopian recipe and adding some jamacian flare and omitting some things not available here. Ethopian and Jamaican Hot Sauce Ground Ginger Ground Nutmeg Ground Cloves Ground Cinnamon Ground Allspice Jamaican Jerk Seasoning Dry Adoboe Curry Powder Cracked Black Pepper Ground Paprika Finely Chopped Onion Finely Chopped Garlic Crushed Red Pepper Brown Sugar Vinegar Ketchup Finely Chopped Peppers {use at least 5 different kinds all hot} Put in cook pot and bring to a boil and simmer until well blended , i simmer mine for about an hour. i 'm sorry i do everything to taste,, for home i use lots of pepper and seasoning,, thats what Jamacians like,, hot and spicy.. For my family i cut back on the peppers and seasoning. Best luck with any one that trys it,, taste it as you cook it ,,you will know whats right for you,, dont forget the longer it sets till you use it the hotter it gets Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 This sounds yummy!! I have a couple of questions. There are no measured amounts, and I know it says you make it to taste, but there is no liquid other than the vinegar and the ketchup. No water? How much should be used? Last question, Jamaican jerk seasoning, isn't that a meat rub,I have been told it has meat by products in it. is that true? MARK gail ferguson <glwdrf wrote:this recipe is a combination of an ethopian recipe and adding some jamacian flare and omitting some things not available here. Ethopian and Jamaican Hot Sauce Ground Ginger Ground Nutmeg Ground Cloves Ground Cinnamon Ground Allspice Jamaican Jerk Seasoning Dry Adoboe Curry Powder Cracked Black Pepper Ground Paprika Finely Chopped Onion Finely Chopped Garlic Crushed Red Pepper Brown Sugar Vinegar Ketchup Finely Chopped Peppers {use at least 5 different kinds all hot} Put in cook pot and bring to a boil and simmer until well blended , i simmer mine for about an hour. i 'm sorry i do everything to taste,, for home i use lots of pepper and seasoning,, thats what Jamacians like,, hot and spicy.. For my family i cut back on the peppers and seasoning. Best luck with any one that trys it,, taste it as you cook it ,,you will know whats right for you,, dont forget the longer it sets till you use it the hotter it gets Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 I woke up with a screech of delight when I saw this one too! ;=) But I also have probs with the lack of even a guideline to amounts of each - especially since two of the ingredients are commercial 'mixes' of spices etc. anyway - the Jamaican Jerk Seasoning (which has most of the things in it that your instructions add to the final mix) and Adobo Curry Powder. I see that your sauce intensifies some of the spices in each of the above by adding more of them. But we don't know what proportions in order to make it approximate the ethiopian-jamaican hybrid sauce you like to use ;=) You also add in some verrrrry interesting ingredients such as paprika, garlic, black pepper, brown sugar, ketchup, chopped peppers - and knowing how much etc., since we unlike you can't look and see to eyeball quantities or *taste* to see what it's like at each stage. I think we'd really like some kind of 'recipe' for this lovely hot sauce when you have time to send one ;=) I know, I know ---- my cousin, who actually trained as a cook and was a very good one --- once happily told me the recipe for her special cake: Oh Pat, it's easy, just a couple of kinds of flour, some milk and eggs, you know, and then you put in some spices, whatever you like, along with . . . . Yeah, Right, Kath, I said, thanks, darling! (But I do have the memory of her wonderful cake ;=)) And why haven't you go my favourite home-mixed Indian curry powder off me? Cuz I eyeball quantities that's why - so I don't have a recipe!!! heh heh Dunno about Jerk Seasoning being non-vegan, btw, Mark. Shall check that out - don't use it myself cuz I don't, er, use meat and haven't had occasion to try it until now. Shall report back if I find out anything. Best, Pat ;=) > This sounds yummy!! I have a couple of questions. There are no measured amounts, and I know it says you make it to taste, but there is no liquid other than the vinegar and the ketchup. No water? How much should be used? Last question, Jamaican jerk seasoning, isn't that a meat rub,I have been told it has meat by products in it. is that true? MARK > > gail ferguson <glwdrf> wrote:this recipe is a combination of an ethopian recipe and adding some jamacian flare and omitting some things not available here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 I'm not sure if you sent that recipe because of my request or not, however I thank you soooo much!! While I agree with the two responses regarding measurements, I have a different request. I can play with all of the spices and figure that to my liking as you suggested. I'm more curious as to what is the main ingredient or what type of sauce is it....consistency. Is there alot of ketchup and vinegar...is it more on the runny side? I just need some type of ratio action, as in for every 10 peppers and one onion, I should add 1 cup of ketchub and 3 cups of vinegar...something like that Will you please help out with that? I think what is needed is base measurements to play with, here (remembering that the spices will thicken it up a bit). thank you thank you thank you!!! Cheers > " greenfury2004 " <greenfury2004 > >I woke up with a screech of delight when I saw this one too! ;=) But I also >have >probs with the lack of even a guideline to amounts of each - especially >since >two of the ingredients are commercial 'mixes' of spices etc. anyway - the >Jamaican Jerk Seasoning (which has most of the things in it that your >instructions add to the final mix) and Adobo Curry Powder. > >I see that your sauce intensifies some of the spices in each of the above >by >adding more of them. But we don't know what proportions in order to make it >approximate the ethiopian-jamaican hybrid sauce you like to use ;=) You >also >add in some verrrrry interesting ingredients such as paprika, garlic, black >pepper, brown sugar, ketchup, chopped peppers - and knowing how much >etc., since we unlike you can't look and see to eyeball quantities or >*taste* to >see what it's like at each stage. _______________ Get ready for school! Find articles, homework help and more in the Back to School Guide! http://special.msn.com/network/04backtoschool.armx Quote Link to comment Share on other sites More sharing options...
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