RECIPE recipe request: Jamaican Jerk sauce?

[Guest guest]

This is way too hot for me but you chileheads will like it!

 

Jamaican Jerk Paste

 

1 small white onion, peeled and quartered

2 medium cloves garlic, peeled

1 Scotch bonnet chile or a 1-inch long habañero,

stem removed, halved and seeded, or to taste

1 tablespoon coarsely chopped fresh ginger

1 teaspoon ground allspice

2 teaspoons fresh thyme or 1 teaspoon dried thyme

1 teaspoon freshly-ground black pepper

2 tablespoons freshly-squeezed lime juice

1 tablespoon soy sauce

 

Purée all ingredients in a blender or food processor until smooth.

Transfer the jerk paste to a medium non-reactive mixing bowl.

 

To Use

Coat cubed meat with jerk paste. Cover and marinate in the

refrigerator, stirring once, for at least 3 hours. Toss onion wedges,

bell pepper, zucchini and cherry tomatoes in a large mixing bowl with

2 tablespoons olive oil. Thread equal amounts of marinated meat and

vegetables, alternating the ingredients, on 6 metal skewers. Broil the

kebabs 1 to 2 inches from a preheated broiler, rotating them as they

cook, until well browned on all sides. Or you can prepare a grill with

wood chips or charcoal. When the fire is ready, place the kebabs on an

oiled grill and cook until well browned. Transfer the kebabs to

serving plates and serve with the rice dish of your choice.