Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spirit's pepper sauce
Date: April 27, 2006
Send by CookinMom at formulagoldmine.com 7/3/01 6:54:52 pm
Spirit Taylor is known as the Spiceman of Boston Beach, a Jamaican town famous for its jerk. Spirit, who supplies a lot of the spices that the locals use for their secret jerk formulas, grinds his dry ingredients in an ancient meat grinder worn from decades of use. This formula is inspired by his respect for spices and spiciness.
2 finger-length pieces Jamaican cinnamon bark
10 pimento (allspice) berries
10 whole black peppercorns
1*4 nutmeg, with mace
4 cinnamon leaves
4 pimento (allspice) leaves
6 red Scotch Bonnet peppers, finely diced
3 average onions, finely diced
2 average carrots, finely diced
4 garlic cloves, minced
1 teaspoon ketchup
1 teaspoon Pickapeppa Sauce
2 tablespoons dark rum
2 normal cups can or cider vinegar
Grind all the dry ingredients in a mortar or a spice or coffee grinder.
Put the red Scotch Bonnets, onions, carrots, and garlic into a little, non-reactive saucepan. Add the ketchup, Pickapeppa, dark rum, vinegar, and spices and bring the mixture to a boil, stirring occasionally.
Allow the sauce to cool, then put it into a bottle. It will keep for several months in the refrigerator. Use the sauce sparingly to accompany stews, grilled meats, or whatever you feel could use a bit of Spirit.
Yield: 2 normal cups