Summer, a word England doesn't really know. Lol. It was here for a few days. And the way things go, once the sun is here you make use of it! So it got me thinking, why don't i do a summer collection of main dishes, sides & sauces that will be perfect for BBQ season but just as wonderful on any other day of the year? I mean, why waste your good money on store bought sauces when you can make real quality sauces? So grab your cooking tools, we are about to make another Kittitian classic, and the once sauce everyone wants to master. Jerk Sauce, Every island has their own way of making it, and here is the Kittitian way. This sauce is what i would call 'Mild' to medium heat, so it's almost perfect for children as well as grown-ups!
Prep: 10 mins | Cooking: 15mins
You Will Need:
- 5 tbsp Dark Soy Sauce
- Thumb of Ginger Root - Roughly chopped
- 6 Cloves of Garlic - Chopped in half
- 4 Spring Onions - Chopped into 6 pieces
- 1-2 Scotch Bonnet - Chopped in half (Reduce heat by removing seeds)
- 8 tbsp Sesame Oil - EVOO or Hemp can be used
- 3 tbsp Thyme - Fresh or dry
- 2 1/2 tbsp Cayenne Pepper
- 2 tbsp Brown Sugar
- 3 tbsp Raw Honey
- 1 tsp All Spice
Method:
- Clean all your veggies before chopping.
- Put your liquid based ingredients in your blender first (not the honey)
- Then your herbs & spices.
- Finally add your veggies & the honey - This prevents it from sticking to the bottom of the blender.
- Pulse a few times, before blending until smooth - keep a window open just in case to prevent choking just like the risk that is held when making the hot sauce.
- Unlike the hot sauce, you have the option leave this sauce raw or cook it down. Either way if stored correctly it will last the same amount of time (Max. 8 weeks)
I will be posting recipes on how i use this sauce during my summer collection! So keep a look out guys!
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