|Porter's Jerk Sauce|
Sautee one huge onion finely chopped in a stick of butter and half a cup of olive oil until lightly browned. Add 11 oz bottle of Walkerswood Jerk Seasoning, and half of a 5oz bottle of Jamaica Hellfire Doc's Special Hot Sauce to the sauteeing Onions. An optional ingredient: I like to add at this point is 4 tablespoons of Afri-Q Ethiopian BBQ Sauce, though it may be hard to find unless mailordered. Add 1/2 to 3/4 cup sugar if you like it sweeter, 2 tablespoons of allspice, and a teaspoon of thyme. (finely chopped scotch bonnets may also be added at this point, but its already got good heat from the Doc's Special) Lower heat to a simmer and cook for 20 minutes stirring often. Allow to cool, then marinate your meat/chicken for several hours (or overnight) and grill in the usual manner.
My favorite jerk out of a bottle is Walkerswood Jerk Seasoning (11 oz bell-shaped bottle). This is a semi-thick jerk with an authentic jerk flavor and a good amount of heat, though it comes up a bit short in that department for chile-heads. It also lacks the amount of sweetness that I am partial to in my jerk.
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