Rum-Infused Jerk Sauce
- Level: Intermediate
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 256
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 15
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
Ingredients
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
Directions
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet, add the sauce, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
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