I mentioned this recipe on another SIG and am posting it here. It's from a vegetarian friend of mine who happens to be a great cook!
Jerk Sauce
6 big red bell peppers
1 lb. Roma tomatoes
2-3 Jalapeno peppers
1 Habanero pepper
2 Serrano peppers
2 tsp. cinnamon
2 tsp. ground allspice
1 tsp. ground cloves
1/2 bulb garlic
1/2 tsp. salt (to taste)
Cut everything up small enough that it will liquify in the blender. I usually run it in two batches because the volume is too large for my blender. Put mixture in a saucepot and slowly simmer for 8-10 minutes-stirring often so it does not stick to the pan. Pour into pint jars, cap and refrigerate. This recipe makes about two pints of sauce. It will keep in the fridge for several weeks.
Use as a rub or sauce on chicken and pork. Also, sneak a couple of tablespoons into your usual recipe for spaghetti sauce, sloppy joes, or BBQ sauce. My easiest and favorite way to make jerk ribs or chicken is to generously rub this sauce into spare-ribs or skinless chicken pieces, leave them in the fridge to marinate overnight, then slow cook in the crockpot the next day. When fully cooked, I just brown the pieces on the grill or pop them into the oven in a baking dish at 375 for 20 minutes or so just to carmelize the sauce. Goooood!!
Jerk Sauce
6 big red bell peppers
1 lb. Roma tomatoes
2-3 Jalapeno peppers
1 Habanero pepper
2 Serrano peppers
2 tsp. cinnamon
2 tsp. ground allspice
1 tsp. ground cloves
1/2 bulb garlic
1/2 tsp. salt (to taste)
Cut everything up small enough that it will liquify in the blender. I usually run it in two batches because the volume is too large for my blender. Put mixture in a saucepot and slowly simmer for 8-10 minutes-stirring often so it does not stick to the pan. Pour into pint jars, cap and refrigerate. This recipe makes about two pints of sauce. It will keep in the fridge for several weeks.
Use as a rub or sauce on chicken and pork. Also, sneak a couple of tablespoons into your usual recipe for spaghetti sauce, sloppy joes, or BBQ sauce. My easiest and favorite way to make jerk ribs or chicken is to generously rub this sauce into spare-ribs or skinless chicken pieces, leave them in the fridge to marinate overnight, then slow cook in the crockpot the next day. When fully cooked, I just brown the pieces on the grill or pop them into the oven in a baking dish at 375 for 20 minutes or so just to carmelize the sauce. Goooood!!