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 recipes, grinds his dry ingredients in an ancient meat grinder worn
from decades of use. This recipe 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 medium onions, finely diced
2 medium carrots, finely diced
4 garlic cloves, minced
1 teaspoon ketchup
1 teaspoon Pickapeppa Sauce
2 tablespoons dark rum
2 cups 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 small, 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 cups
Posted by CookinMom at Recipe Goldmine 7/3/01 6:54:52 pm.