Jerk sauce – a detailed recipe for cooking. Share with friends: 
Time: 20 minutes AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Scottish Beret chili, remove seeds and chop
- 2 tbsp. l spicy jamaican pickapepp sauce
- 1/3 Art. cider vinegar
- 1/4 Art. dark rum
- 3 tbsp. l brown sugar
- 1 bunch green onion, coarsely chopped
- 4 cloves of garlic, chopped
- 1 tbsp. l grated peeled ginger
- 1 tbsp. l ground allspice
- 1/4 tsp spice for pumpkin pie
- 3 tbsp. l vegetable oil
Recipes with similar ingredients: spicy sauce, chili pepper, ginger root, allspice, seasoning for pumpkin pie, apple vinegar, rum
Recipe preparation:
- In a food processor, grind vinegar, rum, brown into a paste sugar, green onions, garlic, chili, Pickapepp sauce, ginger, allspice pepper and seasoning for pumpkin pie.
- Heat the oil in a medium pan, add jerk pasta and stir-fry until oil is absorbed and the sauce is lightly thickens, about 3 minutes Chill Jerk Sauce. Yield: 1.5 Art.
