Recipe: Wet Jerk Sauce / Seasoning (food processor, Jamaican)

WET JERK SAUCE / SEASONING

2 1/2 Scotch Bonnet chiles, stemmed
1 medium onion, coarsely chopped
4 shallot, coarsely chopped (about 1/4 cup)
2 bunches chives, coarsely chopped
1 cup coarsely chopped fresh Italian (flat-leaf) parsley
4 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons salt
2 teaspoons chopped fresh thyme
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup lime juice (or distilled vinegar)
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons water (or as needed)

Combine the chilies, onion, shallots, chives, parsley and garlic in a food processor and puree to a coarse paste.

Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar.

Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to obtain a thick but pourable paste.

Makes 1 1/2 cups, enough jerk seasoning for 2 pounds meat, chicken or seafood
Source: Philadelphia Daily News, August 6, 1997