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THE REAL JERK SAUCE

The technique of jerking is thought to originate with the “Maroons,” West African slaves who escaped their Spanish masters to live in remote mountain areas of Jamaica. Later they fought the British, who arrived to re-colonize Jamaica after the Spanish left to search for gold in Central and South America. Because they were always on the run, the Maroons devised a way of spicing and slow cooking pork. The meat was marinated in an exotic mixture of Scotch bonnet peppers, pimento (allspice) berries, escallion, thyme, and other secret ingredients.

After marinating, the meat was cooked over an outdoor pit, about a foot deep. Charcoal from old, burned pimento trees was shoveled into the pit and then the pit was lined with fresh pimento wood. The low, sustained heat from the coals allowed the meat to cook slowly so that it lost little of its natural juices.

In the last two decades, “jerking” has taken the world by storm. There are scores of different jerk sauces and seasonings available in your local supermarkets, but there’s nothing like homemade jerk sauce. The secret to the success of The Real Jerk restaurant, and all our jerk recipes, starts with our own jerk sauce. We are pleased to reveal our “secret” recipe with our customers and readers.

1 lb Scotch bonnet peppers

1 small onion, chopped

3 stalks escallion, chopped

3 sprigs fresh thyme, chopped

3 tbsp salt

2 tbsp black pepper

2 tbsp whole pimento (allspice) berries

1 tbsp ground ginger

1 tsp nutmeg, freshly grated

½ cup white vinegar

¼ cup soy sauce

In a food processor or blender, purée all ingredients until the sauce is coarse, yet pourable.

Makes about 4 to 5 cups.

Scotch bonnet peppers are fiery little devils. Wear rubber gloves when seeding or chopping them. After handling, try not to touch your eyes or mouth, and wash your hands thoroughly. Also be careful not to inhale the fumes when you lift the lid off a food processor or blender.

COCONUT MILK

You will notice that many of our recipes use coconut milk. Coconut milk is not the liquid found in coconuts. That’s coconut water. Coconut milk, along with other food staples, was introduced into Jamaica by indentured slaves from India who were brought to the Caribbean to work the plantations after the abolition of slavery.

Coconut milk is made by combining coconut meat and hot water to create a liquid that acts like a dairy product. Before the days of refrigeration, coconut milk (often stored in empty coconut shells) was the only diary-like substance that was safe to use. Coconut milk still takes the place of dairy products in many Caribbean dishes and beverages.

2 cups coconut meat, chopped

1 ¼ cups warm water

To prepare the coconut, poke out the eyes with a clean screwdriver or ice pick.

Drain the coconut water inside.

Using a hammer, smash the coconut into half a dozen pieces.

With a paring knife, pry meat away from the shell and trim brown, hairy skin from the meat.

In a food processor or blender, purée the coconut with the water.

Strain the mixture through a sieve or cheesecloth, squeezing all the liquid from the mixture.

Makes 1½ cups.

Fresh coconut milk should be your first choice when cooking, but you can always use ready-made forms: canned, liquid, frozen, powdered, or in a solid block form.

When buying a fresh coconut, look for a heavy one. Hold it to your ear and shake it. If you can hear the water sloshing inside, it’s a good one.

RUNDOWN SAUCE

When you see “Rundown Mackerel” or “Rundown Shrimp” on the menu of a Caribbean restaurant, it refers to the coconut sauce, called “rundown,” that has traditionally been a primary base for many Caribbean dishes, especially for times when meat was scarce. We use rundown sauce in many of our recipes.

2 cups coconut milk

1 tbsp salt

1 cup water

1 large onion, sliced

1 stalk escallion, chopped

2 medium tomatoes, chopped

6 whole pimento (allspice) berries

1 whole Scotch bonnet pepper

In a medium saucepan over high heat, combine coconut milk, salt, and water and boil for 15 minutes until sauce begins to thicken.

Lower heat and stir in remaining ingredients.

Let simmer for 10 minutes.

Remove allspice berries and Scotch bonnet pepper before using.

Makes about 1½ cups.

SEAFOOD SAUCE

This is one of our favorite sauces to serve with Codfish Fritters.

1 cup ketchup

1 tbsp mayonnaise

1 tbsp onion, finely chopped

¼ tsp fresh thyme, chopped

1 tbsp lime juice

1 tbsp Worcestershire sauce

½ tsp hot pepper sauce

½ tsp fresh garlic, grated

In a bowl, whisk all ingredients together.

Cover and refrigerate for at least 4 hours before serving.

Makes about 1¼ cups.

BASIC WHITE SAUCE

We use this classic sauce with many of our fish dishes.

1 ½ cup milk

3 tbsp cornstarch

½ tsp salt

3 tbsp butter

In a bowl, whisk milk and cornstarch until smooth.

In a saucepan over low heat, cook mixture until it thickens, stirring constantly.

Add salt and butter and cook sauce another 8 to 10 minutes.

Makes about 1¼ cups.

Serving Variations:

Prepare sauce as indicated and during the last 5 minutes:

Add 1 small onion, a sprig of fresh thyme, and one stalk escallion, all chopped.

Add 1 small onion, chopped, 1 tsp dried thyme and ½ tsp ground allspice.

Add ½ cup mushrooms and 1 small onion, both chopped, along with 1 tsp white pepper.

Add ¼ cup tomatoes, 2 tbsp tomato sauce, 1 tsp black pepper, 1 tsp dried thyme.

JERK RIB SAUCE

A wonderful, piquant sauce for those juicy ribs!

2 19-oz cans tomato sauce

½ cup water

½ cup brown sugar

1 tsp black pepper

1 tsp ground allspice

1 tsp fresh ginger, grated or ½ tsp ground ginger

2 cloves fresh garlic, finely chopped

1 small onion, cut in half

1 tbsp fresh thyme, chopped

1 tbsp Worcestershire sauce

2 tbsp soy sauce

2 tbsp white vinegar

3 tbsp jerk sauce, or more if you like it hotter (THE REAL JERK SAUCE)

2 tbsp plum sauce (optional)

In a medium saucepan, combine all ingredients except jerk sauce and bring to a boil.

Lower heat and let simmer for 15 minutes, stirring frequently.

Remove pan from heat and let cool for 20 minutes.

Remove chunks of spices and stir in jerk sauce.

Makes about 2 cups.

This sauce can be preserved and stored in the refrigerator for up to 3 months. See preserving instructions on (Preparing Sterilized Jars).

A quick and easy variation is to take 1 bottle of your favorite barbecue sauce and stir in 3 tbsp jerk sauce, ½ tsp ground ginger, and ½ tsp ground allspice.

ZIPPY DIPPING SAUCE

This sauce is great with Fried Dumplings (ROTI).

1 cup ketchup

1 tsp white vinegar

1 sprig fresh thyme, chopped

2 tbsp sugar

1 tbsp hot pepper sauce

¼ tsp ground ginger

¼ cup water

In a small saucepan over low heat, combine all ingredients and let simmer for 10 minutes.

Cool sauce to room temperature before serving.

Makes about 1¼ cups.

LEMON & LIME SAUCE

Golden Fried Chicken (Barbecued Jerk Ribs) and this sauce? Great!

½ cup sugar

1 tbsp cornstarch

1 tbsp lime zest

pinch of salt

1 cup water

2 tbsp lemon juice

1 tbsp lime juice

2 tbsp butter

In a medium saucepan over low heat, combine sugar, cornstarch, lime zest, and salt.

Slowly stir in water, then lemon and lime juice.

Cook for 8 minutes, stirring constantly until sauce thickens.

Remove pan from heat.

Stir in butter until melted.

Cool sauce to room temperature before serving.

Makes about 1 cup.

QUICK VEGETABLE DIP

Whether you’re running a busy restaurant or running off to a potluck party, fresh vegetables, chips, or crackers, combined with a tasty dip or salsa make winning appetizers. This simple recipe and the five that follow are some of the favorites at The Real Jerk.

1 cup sour cream

½ cup bottled Ranch dressing

1 sachet (or cube, crumbled) chicken bouillon

black pepper to taste

In a bowl, combine sour cream, dressing, bouillon, and black pepper.

Cover and refrigerate at least 2 hours before serving with fresh raw vegetables of your choice.

Makes about 1½ cups.

AVOCADO DIP

This guacamole-like dip can be served with chips and crackers or as a dressing for sandwiches made with Jerk Chicken (Stewed Chicken).

2 medium avocados

1 stalk escallion, chopped

1 tsp white vinegar

1 tbsp lime juice

¼ tsp salt

2 tbsp white sugar

black pepper to taste

bacon bits (garnish) (optional)

Halve avocados.

Remove pits and scoop out flesh.

In a bowl, and using a fork, mash flesh.

Mix in remaining ingredients.

Garnish with bacon bits before serving.

Makes about 1¼ cups.

CRAB DIP

1 6-oz can crab meat

½ cup mayonnaise

3 oz cream cheese

¼ cup sour cream

¼ tsp celery salt

1 clove garlic

1 tbsp lime or lemon juice

½ tsp green pepper, finely chopped

¼ tsp onion, grated

In a food processor or blender, purée all ingredients.

Transfer to a bowl, then cover and refrigerate at least 2 hours before serving.

Makes about 1¼ cups.

Serving Variations:

Cut one cucumber lengthwise.

Cut out seeds and flesh to form a boat.

Fill with crab dip just before serving.

Cut cucumber into 1" serving pieces.

CUCUMBER DIP

1 medium cucumber, peeled and finely chopped

1 8-oz pkg soft cream cheese

1 cup sour cream

1 tsp white vinegar

2 tbsp escallion, finely chopped

1 tbsp celery salt

¼ tsp black pepper

In a bowl, combine all ingredients.

Cover and refrigerate for at least 2 hours before serving.

Makes about 1½ cups.

MANGO TANGO SALSA

Both Mango Tango Salsa and the next recipe, Mango and Papaya Salsa, make great condiments for Coconut Shrimp and Jerk Chicken (Stewed Chicken).

½ cup ripe mango, diced

2 tbsp onion, diced

½ tsp escallion, diced

2 tbsp green pepper, diced

3 tbsp tomatoes, diced

2 tbsp tamarind dressing

dash of jerk sauce (THE REAL JERK SAUCE)

pinch fresh thyme, chopped (optional)

In a bowl, combine all ingredients.

Cover and refrigerate for at least 2 hours before serving.

Makes about 1¼ cups.

Mangoes are tropical fruits with red to yellow skins. You can buy them green and ripen at room temperature. Pare mangos just before using and cut against the pit as you would peaches.

MANGO & PAYAYA SALSA

This refreshing salsa keeps in the refrigerator for up to 4 days.

1 cup ripe mango, coarsely chopped

1 cup papaya, coarsely chopped

1 tsp red onion, chopped

2 tbsp green pepper, chopped

4 tbsp sugar

1 tbsp lime juice

3 tbsp red wine vinegar

In a bowl, combine all ingredients.

Cover and refrigerate for at least 2 hours before serving.

Makes about 1½ cups.

COOL GREEN SALAD DRESSING

Serve this one over Tangy Coleslaw , Spicy Mixed Bean Salad , or your favorite green salad.

½ cup brown sugar

cup corn oil or olive oil

2/3 cup white vinegar

1 tsp salt or celery salt

¼ tsp black pepper

In a food processor or blender, purée all ingredients.

Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.

Makes about 1 cup.

COOL & CREAMY SALAD DRESSING

This is another quick and easy dressing for any garden salad.

1 cup mayonnaise

4 tbsp ketchup

3 tbsp sugar

2 tbsp white vinegar

In a food processor or blender, purée all ingredients.

Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.

Makes about 1 cup.

TAMARIND DRESSING

Tamarind dressing can be used on salads or as a seafood dip. Tamarind pulp or paste can be found in any Asian or West Indian market, as well as in many large supermarkets.

8 oz tamarind pulp or paste

1 cup hot water

1 clove garlic, chopped

1 small onion, chopped

1 tsp fresh thyme, chopped

1 stalk escallion, chopped

1 tsp salt

½ tsp black pepper

½ cup vegetable oil

¼ cup white vinegar

1 cup red wine vinegar

¼ cup brown sugar

In a bowl, dissolve tamarind pulp in hot water.

Using a sieve, strain and discard pits and larger pieces of pulp.

In a large mixing bowl, combine tamarind juice with the garlic, onion, thyme, escallion, salt and pepper.

Add vegetable oil and mix well.

Blend in remaining ingredients.

Cover and refrigerate for at least 2 hours before serving.

Makes about 3 cups.

This dressing can be kept in the refrigerator for up to 3 days. It can also be preserved. See preserving instructions on Preparing Sterilized Jars.

AVOCADO DRESSING

½ ripe avocado

1 tsp lemon juice

½ cup sour cream

vegetable oil

1 clove garlic, minced

½ tsp sugar

½ tsp chili powder

¼ tsp salt

¼ tsp jerk sauce (THE REAL JERK SAUCE)

4 slices cooked bacon, crumbled (optional)

Halve an avocado. Remove pit, peel, and scoop out flesh.

In a food processor or blender, purée avocado flesh with remaining ingredients until smooth.

Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.

Makes about 1¼ cups.