JERK SAUCE

Jerk Marinade

¼ cup peanut or canola oil

2 tbsp. fresh thyme

1 bunch scallions, chopped

1-inch-thick piece fresh ginger, chopped

4-6 garlic cloves, peeled

2 Scotch bonnet peppers

8 allspice berries, smashed

1 tbsp. black peppercorns

1 tbsp. nutmeg, ground

2 cinnamon sticks, broken

2 tbsp. soy sauce

2 tbsp. ketchup

¼ cup dark brown sugar

The juice of 2 limes

1. Puree the ingredients listed below in a food processor or blender until smooth.

2. Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.