Jerk Sauce

Ingredients

 * 1/2	cup	Ground allspice or 1/3	cup	Jamaican ground allspice
 * 1/2	cup	Brown Sugar
 * 6	cl	Garlic (to 8)
 * 4	x	Scotch Bonnet Pepper (to 6)
 * 1	tbl	Ground thyme or 2	tbl	Thyme leaves
 * 2	bn	Scallions
 * 1	tsp	Cinnamon
 * 1/2	tsp	Nutmeg
 * 2	tbl	Soy Sauce to moisten (about)

Directions

 * 1) Put everything in a food processor and blend until smooth.
 * 2) You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground.
 * 3) This will keep "forever" in the refrigerator.
 * 4) Feel free to increase the garlic, and the hot peppers. I do.
 * 5) The recipe, double, and triples very well.
 * 6) Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities.
 * 7) If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder.
 * 8) Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done.
 * 9) Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark.
 * 10) Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
 * 11) This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin posted it here some months ago.
 * 12) Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method.
 * 13) It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm-fleshed fish like grouper or dolphin.
 * 14) It is VERY popular Jamaican eating..... and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL #HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.
 * 15) The SB, as I know it, seems to have "relatives" all over the Caribbean, Central and South America, and even into the West coast of the US. One of them is the Habanero.