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Spirit's Pepper Sauce


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.



  1. Grind all the dry ingredients in a mortar or a spice or coffee grinder.
  2. 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.
  3. Allow the sauce to cool, then put it into a bottle. It will keep for several months in the refrigerator.
  4. 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.


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