The marinade is excellent with chicken, pork or shrimp. The lime juice and Scotch bonnet pepper give this jerk sauce a great fresh pineapple flavor that compliments seafood, chicken, pork and beef dishes. This recipie is similar to the jerk sauces that are sold commercially but much more economical because you can make a large quantity at home.
Jerk sauce is a spicy, highly seasoned meat marinade originating from Jamaica. Jerk sauce can be used for chicken, pork or fish and traditionally includes scotch bonnet peppers – one of the hottest peppers in the world. Use this recipe as a base to experiment with different ingredients, use spices you like and see what happens.
Ingredients
- 2 qt Chicken Stock
- ½ tbsp Browning Sauce
- 4 tbsp Ketchup
- 1 cup 1 cup Jerk
- Cornstarch
Instructions
PREPARATION Instructions
- Add Chicken Stock, Ketchup, and Jerk Sauce.
- Simmer for 30 minutes. Strain. Return to simmer, add browning sauce.
- Thicken with cornstarch and water.Page Break .
JERK SAUCE COOKING Instructions
- Wash, Rinse, and Sanitize prep station .
- Wash hands.
- Collect all necessary pans, pots, utensils, and equipment
- Put on gloves
- Sauté Chicken legs, onions, thyme, carrots, and garlic 4-5 minutes on medium heat.
- Add water, Ketchup, and Jerk Sauce. Simmer for 30 minutes. Strain.
- Return to simmer, add browning sauce.
- Thicken with cornstarch and water.
- Cover with plastic wrap and aluminum foil.
- Label with name and date.
- Check and log temperature .
- Store in hot storage .